Butterscotch Cheesecake Bars
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
Indulge in the rich, creamy taste of butterscotch in a convenient bar format.
Ella x
Ingredients
- 250all-purpose flour
- 150cold unsalted butter
- 400 ggranulated sugar
- 150 gbrown sugar
- 4 eggeggs
- 200 mlbutterscotch sauce
- 100unsalted butter, softened
- 250 gcream cheese
- 100 mlheavy cream
- 1 tspvanilla extract
- ½ tspsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x28cm baking dish with parchment paper.
Tip: Optional: grease the parchment paper with butter or cooking spray for easier removal.
- 2
In a medium bowl, whisk together flour, salt, and brown sugar.
Tip: Mix well to combine.
- 3
Add cold butter to the bowl and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 4
Press the mixture evenly into the prepared baking dish.
Tip: Use your fingers or the back of a spoon to shape the crust.
- 5
Bake the crust for 15 minutes.
Tip: Set aside to cool slightly.
- 6
In a large bowl, beat the cream cheese until smooth.
Tip: Add the softened butter and beat until combined.
- 7
Gradually add the granulated sugar and beat until well combined.
Tip: Beat in the butterscotch sauce until smooth.
- 8
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl as needed.
- 9
Pour the cheesecake batter into the cooled crust.
Tip: Smooth the top with a spatula.
- 10
Bake for an additional 20-25 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking.
- 11
Let the bars cool completely in the baking dish.
Tip: Once cooled, refrigerate for at least 30 minutes to set.
- 12
Cut into bars and serve.
Tip: Optional: dust with powdered sugar or serve with whipped cream.
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