Butterscotch Swirl Cheesecake Bars

Butterscotch Swirl Cheesecake Bars 

Butterscotch swirl cheese cake bars are a delicious blend of HERSHEY’S Butterscotch Chips, cream cheese and walnuts on a graham cracker crust. 

 

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Butterscotch Swirl Cheesecake Bars
Ingredients
  • CRUMB CRUST recipe follows
  • 3 packages cream cheese 8 oz. each, softened
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons light cream
  • 1/2 teaspoon rum extract optional
  • 1/2 cup walnut pieces optional
  • 1-3/4 cups HERSHEY'S Butterscotch Chips 10-oz. pkg.
Instructions
  1. Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
  2. Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1-1/4 cups batter in separate bowl; spread remaining batter over prepared crust. Blend light cream into reserved batter; stir in rum extract and walnuts, if desired. Set aside.
  3. Place butterscotch chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir reserved batter into melted chips, stirring until well blended.
  4. Drop butterscotch mixture by tablespoonfuls onto batter in pan. With knife or spatula swirl for marbled effect.
  5. Bake 20 to 25 minutes or until top is set. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars. Makes about 24 bars.
CRUMB CRUST:
  1. Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.

 

Recipe courtesy and reprinted with permission of the Hershey Company