Boonas Butterscotch Cheesecake Bars Recipes

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
• Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

BOONA'S BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.
• Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.
• Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

BUTTERSCOTCH-TOFFEE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set., Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat oven to 350F. Grease a 9×13 baking pan.
• Add butterscotch chips and butter to a medium saucepan over medium low heat. Melt. Stir in graham cracker crumbs and pecans. Press 1/2 of mixture into prepared baking pan.
• Beat cream cheese until fluffy. Beat in sweetened condensed milk, vanilla and egg. Pour over crumbs. Top with remaining crumbs.
• Bake for 25 minutes. Cool to room temperature then chill in the refrigerator before serving.

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• In medium saucepan, melt morsels and maragarine; stir in crumbs and nuts.
• Press half of mixture firmly into bottom of greased 13 x 9" pan.
• In large bowl, beat cheese until fluffy; beat in Eagle Brand Milk, vanilla and egg.
• Mix well.
• Pour on top of crumb and nut mixture in pan.
• Top with remaining crumb mixture.
• Bake 25-30 minutes at 350 degrees, until toothpick inserted near center comes out clean.
• Cool to room temperature.
• Chill before cutting into bars.
• Refrigerate bars.

BUTTERSCOTCH CHEESECAKE BARS

Steps:

• Preheat the oven to 325°.
• Grease or butter a 9 x 13 baking dish.
• In a medium saucepan melt the chips and butter over low heat, stirring often. When melted and smooth remove from the heat and mix in the graham cracker crumbs. Set aside about 2/3 cup of the crumb mixture, press the rest into the bottom of the prepared pan to form the crust.
• In a bowl beat the cream cheese until light and fluffy. Add the condensed milk, vanilla and egg, beat until smooth. Fold in the pecans. Pour cream cheese mixture on top of the crust then sprinkle with reserved crumb mixture.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature and then serve chilled.