Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse sea salt
  • 24 ounces (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9x13 inch pan. Chill for 30 minutes.
  2. Melt butter and brown sugar in a saucepan. Cook, stirring constantly, until smooth. Remove from heat, stir in heavy cream, vanilla, and salt. Cool slightly.
  3. Beat cream cheese and sugar until smooth. Beat in eggs, then heavy cream and vanilla.
  4. Pour half of the cheesecake filling over the chilled crust. Drizzle half of the butterscotch sauce. Repeat layers. Swirl the sauce.
  5. Bake in a preheated oven until the edges are set and the center is slightly jiggly.
  6. Cool completely, then cover and chill for at least 4 hours, or overnight. Cut into bars and serve your delicious Butterscotch Cheesecake Bars.