Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 325F and line a 9x13 pan with parchment paper.
- Combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes until set and fragrant.
Make the cheesecake filling
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until each addition disappears.
- Stir in sour cream, vanilla, melted butterscotch chips, and butterscotch extract until the batter is uniform.
Bake, cool, and chill
- Pour the cheesecake filling over the baked crust and spread it evenly.
- Bake for 30-35 minutes at 325F until the center is just set with a slight wobble.
- Cool to room temperature, then refrigerate for 3 hours until firm.
Top and serve
- Melt the butterscotch chips together with heavy cream until smooth and thick enough to drizzle.
- Drizzle the topping over the chilled bars and scatter crushed graham crackers over the top as a final visual cue.
Notes
For the smoothest cheesecake, soften cream cheese fully before mixing and avoid overbeating once the eggs are added. Store covered in the refrigerator for up to 5 days; freeze undecorated bars for up to 2 months, then thaw in the fridge and drizzle topping after thawing. For a lighter option, use low-fat cream cheese and replace sour cream with plain Greek yogurt for a similar tang (texture may be slightly firmer).