Even if you aren’t a fan of cheesecake, give these a try. Everyone who tastes them loves them.

It doesn’t get any easier or tastier than this. We thought they were yummy.

This was good but I might have put a little more than 2 cups graham cracker in which may be why it was a little dry and crumbly. I would like the cheesecake part to be a little thicker so I am thinking next time I will make in a smaller pan, put a little less crust and make sure it’s the right measurement. also, I was out of butterscotch chips so I used chocolate chips.

These are good; substituted neufchatel cheese, had to bake for extra 10 minutes (high altitude effect?), refrigerated after baking. I gave 4 stars rather than 5 because these bars are awfully sweet (my taste favors savory), but they did turn out pretty well. If I have too much of a sugar rush, I’ll give the rest to the neighbor with a sweet tooth!

These were AMAZINGPANTS! My husband who doesn’t even like butterscotch loved these.

I made this for the fellowship hour for church and they were a big hit. Several people asked for the recipe. Made as written, very easy to make.


cooking spray
1 (11 ounce) package butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand(R))
1 egg
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-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 …

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