Butterscotch Cheesecake Bars

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 tsp Salt
  • 19 tbsp Sugar
  • 2 tsp Vanilla extract, pure

• Snacks

  • 18 Graham crackers

• Dairy

  • 1 stick Butter, unsalted
  • 3 8-oz. packages Cream cheese
  • 1 cup Heavy cream
  • 3/4 cup Sour cream

• Desserts

  • 1 1/2 cup Butterscotch chips

Found on delish.com

Description

Ingredients

• 18 graham crackers
• 3 tbsp. sugar
• 1/4 tsp. kosher salt
• 1 stick unsalted butter, melted
• 1 1/2 c. butterscotch chips
• 1 c. heavy cream
• 3 8-oz. packages cream cheese, room temperature
• 1 c. sugar
• 1/4 tsp. kosher salt
• 2 tsp. pure vanilla extract
• 3 large eggs, room temperature
• 3/4 c. sour cream

Directions

• Make crust: Butter a 9-x-13 baking pan and line with parchment paper, leaving a 2 overhang on all sides. Butter parchment, then set rack in the middle of the oven and preheat oven to 350°.In a food processor or blender, grind graham crackers into fine crumbs; add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan and transfer to freezer for 10 minutes.Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325°.Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and set aside to cool.In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes, then add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add 3/4 of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream and beat on low until completely smooth and streak-free, 1 minute more.Pour cheesecake batter over cooled crust and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate until firm, 3 hours, or up to overnight.When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake into squares and place on a serving tray. Pour butterscotch glaze over bars and serve.