Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup butterscotch sauce, divided
- 1 cup heavy cream
- ⅓ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare the crust by mixing graham crackers, melted butter, and brown sugar. Press into a greased 9×13 inch pan.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Add eggs one at a time, mixing well, then fold in ¾ cup of butterscotch sauce.
- Pour the cheesecake mixture over the crust and bake for 30-35 minutes or until the center is set. Allow to cool, then refrigerate for at least 3 hours.
- Whip heavy cream until soft peaks form, then add powdered sugar and whip to stiff peaks. Spread whipped cream atop cheesecake bars and drizzle with remaining butterscotch before slicing and serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen uncut for up to 2 months, tightly wrapped.
- Enhance flavor with homemade butterscotch sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 300 Kcal
- Sugar: 30g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg