Ingredients
Scale
- For the Buttery Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup Butterbeer (can be made with cream soda and butterscotch syrup)
- For the Caramel Topping:
- 1 cup caramel sauce
Instructions
- In a large mixing bowl, combine the softened butter and granulated sugar. Mix until creamy and smooth. Gradually add in the flour and salt until the dough forms.
- Preheat your oven to 350°F (175°C). Press the shortbread crust mixture into the bottom of a lined baking dish. Bake for 15-20 minutes or until lightly golden.
- While the crust cools, beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and Butterbeer until smooth and creamy. Pour over the cooled shortbread crust.
- Allow the cheesecake bars to cool in the refrigerator for at least 4 hours. Drizzle caramel sauce over the top before slicing into bars for serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For longer storage, consider freezing the bars individually in a freezer-safe container.
- These bars can be served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg