Ingredients
Equipment
Method
Make the crust and bake
- Preheat the oven to 325F and line a 9x13 pan with parchment paper so the bars lift out easily. This keeps the base from sticking and helps with clean slices.
- Combine the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes, until the crust looks set and lightly fragrant.
Mix the filling
- Beat the cream cheese and granulated sugar until smooth, scraping the sides as needed. Mix until no lumps remain for a creamy texture.
- Add the eggs one at a time, beating briefly after each addition. Stop when the batter turns glossy and uniform.
- Stir in the sour cream, vanilla, melted butterscotch chips, and butterscotch extract until fully combined. The batter should be smooth and pale golden with a thick pour.
Bake, cool, and chill
- Pour the cheesecake filling over the baked crust and spread it into an even layer. Tap the pan gently to release large air bubbles.
- Bake at 325F for 30-35 minutes, until the center is just set with a slight jiggle. The edges should look set while the middle remains soft.
- Cool the bars completely at room temperature, then refrigerate for 3 hours to fully firm up. Chill until the top is fully chilled and slices hold their shape.
Drizzle and garnish
- Melt the butterscotch chips with the heavy cream together until smooth. The topping should be thick enough to drizzle.
- Drizzle the butterscotch topping over the chilled bars and scatter crushed graham crackers on top. Let the drizzle set briefly before slicing.
Notes
For clean slices, run a thin knife under hot water, wipe dry, and cut straight through—repeat between bars. Store covered in the refrigerator up to 4 days; freeze the baked bars (without extra garnish) up to 2 months and thaw overnight in the fridge. For a lighter option, swap the cream cheese for a lower-fat cream cheese if you want, but expect a slightly softer texture.