Wednesday, October 24, 2012

Butterscotch Cheesecake Bars

This is seriously amazing. I just love it when a recipe has that synergy - when you taste it and just know it's so much better than its individual pieces - that synergy.

This is one of those things. I just love butterscotch chips. I'm sure everyone remembers them from oatmeal cookies in your childhood, right? Well, adding them to some cream cheese makes this awesome creation. It is so good, and so easy, you must make it...soon!

For a .pdf of the recipe, click here. Enjoy!

Butterscotch Cheesecake Bars

For the crust:

1 cup graham cracker crumbs (this is about 1 package)
3 T. sugar
½ t. ginger
½ t. cinnamon
5 T. butter, melted

Preheat oven to 350. In a medium size bowl, combine all ingredients and stir until they resemble wet sand. Pat into an 8x8 square pan. Bake 12-15 minutes, until lightly golden. Let cool at room temperature while you prepare the filling.


8 oz. cream cheese, softened
1 1/3 c. butterscotch chips, melted, then cooled.
3 Tablespoons milk

In a medium bowl, whip cream cheese 2-3 minutes. Continue whipping while adding milk. Continue whipping an additional 2-3 minutes. Mixture will start to become a little lighter. Add in butterscotch chips and whip until thoroughly combined and no white streaks remain. Pour over prepared, cooled crust. Refrigerate at least 2 hours before serving.

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