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Butterscotch Graham Cracker Cheesecake Bars

Butterscotch graham cracker cheesecake bars with a golden graham crust and creamy cheesecake filling, baked until just set. Finished with a thick butterscotch drizzle and a graham crumb sprinkle for a classic American dessert bar.
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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: 420
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 melted
  • 0.25 cup heavy cream melted with chips
  • crushed graham crackers for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 325F, and line a 9x13 pan with parchment for easy lifting. Keep the pan ready at the counter as soon as it’s lined.
  2. Combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the pan. Press until the crust looks evenly packed with no loose spots.
  3. Bake the crust for 10 minutes at 325F, until it smells toasty and sets slightly. Watch for a lightly golden color around the edges.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth. Stop and scrape the bowl so the mixture is lump-free.
  2. Add the eggs one at a time, beating after each addition. Mix just until incorporated so the batter stays silky.
  3. Stir in sour cream, vanilla, melted butterscotch chips, and butterscotch extract until fully combined. The batter should look glossy and uniform.
Bake, chill, and finish
  1. Pour the cheesecake filling over the baked crust, spreading it into an even layer. Make sure the surface is level before baking.
  2. Bake for 30-35 minutes at 325F until the center is just set. Look for a slight jiggle in the middle with no wet wobble.
  3. Cool the bars to room temperature, then refrigerate for 3 hours to firm up. The top should feel fully chilled and sliceable.
  4. Melt the butterscotch chips with the heavy cream until smooth, then drizzle over the chilled bars. Finish by scattering crushed graham crackers on top while the drizzle is still glossy.

Notes

For clean slices, chill until completely firm, then run a warm knife under hot water and wipe between cuts. Store covered in the refrigerator up to 5 days; freezing is yes—freeze bars in a sealed container up to 1 month and thaw overnight in the fridge. For a lighter option, swap half of the cream cheese for low-fat cream cheese while keeping the sour cream and bake time the same.