Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup butterscotch sauce (for the Butterbeer flavor)
- For the caramel infusion:
- 1 cup caramel sauce
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until crumbly.
- Make the cheesecake filling by blending softened cream cheese and granulated sugar until creamy. Add heavy cream, vanilla extract, eggs, and butterscotch sauce; mix until smooth.
- Assemble the bars by spreading the crust in a greased baking dish, pouring cheesecake filling on top, and swirling caramel sauce into the filling.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes until the edges are set and the middle is slightly jiggly. Cool and refrigerate for at least 4 hours before serving.
Notes
- Store in an airtight container in the refrigerator for up to a week, or freeze for up to two months.
- For extra indulgence, serve with a drizzle of caramel sauce and whipped cream.
- Substitute the crust with gluten-free options if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg