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Butterscotch Graham Cracker Cheesecake Bars

Butterscotch graham cracker cheesecake bars with a buttery graham crust and a creamy cheesecake layer, baked until just set. Finished with a thick butterscotch drizzle and crushed graham crumbs for a glossy, bar-style dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 2.5 cup graham cracker crumbs
  • 0.33 cup sugar
  • 0.75 cup melted butter
For cheesecake filling
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 0.5 cup butterscotch chips, melted and cooled
  • 1 tsp butterscotch extract
For topping
  • 0.75 cup butterscotch chips
  • 0.25 cup heavy cream
  • Crushed graham crackers for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment.
  2. Combine graham cracker crumbs, sugar, and melted butter, then press firmly into the pan.
  3. Bake the crust for 10 minutes, then remove to cool slightly.
Cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth, then add eggs one at a time.
  2. Stir in sour cream, vanilla, melted butterscotch chips, and butterscotch extract until evenly combined.
  3. Pour the filling over the crust and bake for 30 to 35 minutes, until the center is just set.
Chill and top
  1. Cool the bars, then refrigerate for 3 hours to firm up before slicing.
  2. Melt butterscotch topping chips with heavy cream together, then drizzle over the chilled bars.
  3. Scatter crushed graham crackers over the top so the garnish sticks to the drizzle.

Notes

For the cleanest slices, chill the bars for the full 3 hours and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 4 days; freeze for up to 1 month (wrap well), then thaw in the fridge overnight. For a lighter option, use low-fat cream cheese and reduced-fat sour cream; the texture may be slightly softer but still sliceable.