Ingredients
Equipment
Method
Prepare the crust
- Preheat oven to 325F, then line a 9x13 pan with parchment so the bars lift out easily later.
- Combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the prepared pan.
- Bake the crust at 325F for 10 minutes, until it smells toasty and looks set.
Make the cheesecake filling
- Beat cream cheese and granulated sugar until smooth, scraping the bowl as needed.
- Add eggs one at a time, beating just until each egg disappears into the batter before adding the next.
- Stir in sour cream, vanilla, melted butterscotch chips, and butterscotch extract until the filling is smooth and glossy.
- Pour the filling over the hot crust and smooth the top.
- Bake at 325F for 30-35 minutes, until the center is just set with a slight jiggle.
Chill and finish
- Cool the bars completely at room temperature, so the filling firms up without overbaking.
- Refrigerate for 3 hours to fully chill and slice cleanly.
- Melt the butterscotch chips with the heavy cream, then drizzle the thick topping over the chilled bars.
- Scatter crushed graham crackers over the drizzle for a crunchy finish right before serving.
Notes
Pro tip: for the smoothest filling, make sure the cream cheese is fully softened before mixing and bake only until the center is just set. Store covered in the refrigerator up to 4 days; freeze bars without the topping for up to 2 months and add fresh drizzle/garnish after thawing. For a lighter option, use reduced-fat cream cheese in the same amount.