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Butterscotch Graham Cracker Cheesecake Bars

Butterscotch graham cracker cheesecake bars with a pressed graham crust and a creamy, just-set filling baked at 325°F. Finished with a thick butterscotch drizzle and crushed graham cracker garnish for clean, bar-style slices.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2.5 cup graham cracker crumbs Use fine crumbs for a sturdy, sliceable crust.
  • 0.33 cup sugar Granulated sugar for classic sweetness.
  • 0.75 cup melted butter Melted and slightly warm so it binds the crumbs.
Cheesecake filling
  • 24 oz cream cheese, softened Bring to room temperature for a smooth batter.
  • 0.75 cup granulated sugar Use fine sugar for even dissolving.
  • 3 eggs Add one at a time to keep the batter silky.
  • 0.5 cup sour cream Adds tang and creamy texture.
  • 1 tsp vanilla For rounded flavor.
  • 0.5 cup butterscotch chips, melted and cooled Cool after melting so it doesn’t seize the batter.
  • 1 tsp butterscotch extract Boosts the butterscotch flavor in the filling.
Topping
  • 0.75 cup butterscotch chips Melted with heavy cream for a thick drizzle.
  • 0.25 cup heavy cream Heats with chips until smooth.
  • 1 crushed graham crackers for garnish Scatter on top right after drizzling.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep oven and pan
  1. Preheat oven to 325°F, then line a 9x13 pan with parchment so the bars lift out cleanly.
  2. Measure graham cracker crumbs, sugar, and melted butter, then combine and press firmly into the lined pan to form an even crust.
  3. Bake the crust for 10 minutes until fragrant and lightly set, then keep the oven on for the next bake.
Make cheesecake batter
  1. Beat softened cream cheese and granulated sugar until smooth, scraping the bowl as needed for a lump-free filling.
  2. Add eggs one at a time, beating after each addition until fully incorporated.
  3. Stir in sour cream, vanilla, melted and cooled butterscotch chips, and butterscotch extract until glossy and uniform.
Bake, cool, and chill
  1. Pour the cheesecake filling over the warm crust, then smooth the top.
  2. Bake for 30-35 minutes at 325°F until the center is just set with a slight jiggle.
  3. Cool to room temperature, then refrigerate for 3 hours to fully firm the bars.
Finish with butterscotch topping
  1. Melt butterscotch chips together with heavy cream until smooth, then drizzle over the chilled bars in a thick layer.
  2. Scatter crushed graham crackers over the top immediately so the garnish sticks.

Notes

For the smoothest bars, ensure the cream cheese is fully softened and let melted butterscotch chips cool before mixing into the batter. Store covered in the refrigerator for up to 4 days. Freeze bars for up to 2 months (wrap tightly); thaw overnight in the fridge before serving. Swap to low-fat cream cheese if you want a lighter version while keeping the same bake times.