Chocolate Cheesecake Bars With Butterscotch Chips
If you’re on the hunt for a dessert that strikes the perfect balance between creamy, chocolaty goodness and a delightful crunch, look no further than these Chocolate Cheesecake Bars With Butterscotch Chips. Imagine layers of rich chocolate cheesecake adorned with buttery butterscotch chips and a crunchy brownie brittle crust. This indulgent treat not only satisfies your sweet tooth but also makes for an impressive dessert to share with friends and family. Let’s dive into the deliciousness!
Why You’ll Keep Making It
These Chocolate Cheesecake Bars With Butterscotch Chips are not just another dessert; they are a celebration of flavors and textures that will keep you coming back for more. The combination of creamy cheesecake and sweet butterscotch, alongside the crispiness of brownie brittle, creates a symphony of taste that is simply irresistible. Whether it’s a family gathering, a potluck, or just a cozy night in, these bars are the perfect companion. Plus, they are relatively simple to make and can easily be prepped ahead of time, making them a convenient choice for any occasion.
Shopping List
- 1 cup Salted Caramel Brownie Brittle (about 3 cups before crushing)
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 8 ounces reduced-fat cream cheese
- 1/4 cup + 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons nonfat plain Greek yogurt
- 1 large egg white
- 1/4 cup + 2 tablespoons butterscotch chips
- 1/4 cup Salted Caramel Brownie Brittle, crushed (for topping)
Before You Start: Equipment
- 9×9-inch baking pan – perfect for creating thick, luscious bars.
- Mixing bowls – for combining your ingredients seamlessly.
- Electric mixer – to whip the cream cheese mixture to a smooth consistency.
- Spatula – essential for folding in ingredients and spreading the mixture evenly.
- Parchment paper – helps to easily lift the bars out of the baking pan.
Chocolate Cheesecake Bars With Butterscotch Chips — Do This Next
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (160°C). In a mixing bowl, crush the Salted Caramel Brownie Brittle until you have fine crumbs. Combine the crushed brownie brittle with 1/4 cup granulated sugar and melted butter. Mix until the crumbs are well coated. Press this mixture firmly into the bottom of a lined 9×9-inch baking pan to create a sturdy crust.
Step 2: Make the Cheesecake Filling
In a separate bowl, beat together the reduced-fat cream cheese and 1/4 cup + 3 tablespoons granulated sugar using an electric mixer until smooth and creamy. Add in the all-purpose flour and mix until well incorporated. Melt the semi-sweet chocolate and let it cool slightly before adding it to the cream cheese mixture. Stir in the vanilla extract and Greek yogurt until combined. Finally, add the egg white and mix until everything is fully blended.
Step 3: Incorporate the Butterscotch Chips
Gently fold in the butterscotch chips into the cheesecake filling. This will add pockets of sweetness throughout the bars.
Step 4: Assemble and Bake
Pour the cheesecake filling over the prepared crust, spreading it evenly. Sprinkle the additional 1/4 cup + 2 tablespoons of butterscotch chips on top, followed by the crushed brownie brittle for an added crunch. Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 5: Cool and Chill
Once baked, remove the pan from the oven and let it cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 2 hours, or overnight if you can wait! This step is crucial for the bars to set properly.
Easy Ingredient Swaps
- Instead of reduced-fat cream cheese, you can use regular cream cheese for a richer flavor.
- Greek yogurt can be swapped for sour cream if you prefer a tangier taste.
- For a dairy-free option, use a dairy-free cream cheese alternative and coconut oil in place of butter.
- Dark chocolate can replace semi-sweet chocolate for a more intense chocolate flavor.
Mistakes Even Pros Make
- Overmixing the cheesecake batter can lead to cracks in the finished bars.
- Not allowing the bars to cool completely before cutting can result in messy slices.
- Using a pan that is too small can cause the cheesecake to overflow while baking.
- Forgetting to line the pan with parchment paper can make it difficult to remove the bars.
Refrigerate, Freeze, Reheat
These Chocolate Cheesecake Bars With Butterscotch Chips can be refrigerated for up to five days. To freeze, wrap individual bars in plastic wrap and place them in an airtight container. They can be frozen for up to three months. To reheat, simply let them thaw in the refrigerator overnight and enjoy them cold, or warm them slightly in the microwave before serving for a melty, gooey treat.
Chocolate Cheesecake Bars With Butterscotch Chips Q&A
Can I use a different type of chip instead of butterscotch?
Absolutely! If you’re not a fan of butterscotch, feel free to swap in chocolate chips, peanut butter chips, or even white chocolate chips for a different flavor profile.
How do I know when the cheesecake bars are done baking?
The bars are done when the edges are set, and the center still has a slight jiggle. They will firm up as they cool.
Can I add more toppings to the bars?
Definitely! You can top your bars with a drizzle of caramel sauce, crushed nuts, or even a dollop of whipped cream for extra indulgence.
How should I cut the cheesecake bars for serving?
For clean cuts, use a sharp knife that has been dipped in hot water and wiped dry. This method allows for smooth slices without dragging the filling.
Similar Recipes
That’s a Wrap
With the perfect blend of chocolatey goodness and sweet butterscotch, these Chocolate Cheesecake Bars With Butterscotch Chips are bound to become a favorite in your household. They are not only delicious but also visually appealing, making them a fantastic dessert for any gathering. The crispy brownie brittle crust adds a delightful crunch that contrasts beautifully with the creamy cheesecake filling. So, gather your ingredients, roll up your sleeves, and let’s get baking! You won’t regret it!
Chocolate Cheesecake Bars With Butterscotch Chips
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). Crush the Salted Caramel Brownie Brittle until you have fine crumbs. Combine the crushed brownie brittle with 1/4 cup granulated sugar and melted butter. Mix until well coated. Press this mixture firmly into the bottom of a lined 9x9-inch baking pan.
- Step 2: Make the Cheesecake Filling - In a separate bowl, beat together the reduced-fat cream cheese and 1/4 cup + 3 tablespoons granulated sugar until smooth. Add in the all-purpose flour and mix until well incorporated. Melt the semi-sweet chocolate and let it cool slightly before adding it to the cream cheese mixture. Stir in the vanilla extract and Greek yogurt until combined. Finally, add the egg white and mix until fully blended.
- Step 3: Incorporate the Butterscotch Chips - Gently fold in the butterscotch chips into the cheesecake filling.
- Step 4: Assemble and Bake - Pour the cheesecake filling over the prepared crust, spreading it evenly. Sprinkle the additional butterscotch chips on top and the crushed brownie brittle. Bake for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Step 5: Cool and Chill - Once baked, let it cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours, or overnight for best results.
Notes
- For a richer flavor, use regular cream cheese instead of reduced-fat.
- Greek yogurt can be swapped with sour cream for a tangy taste.
- Wrap individual bars in plastic wrap to freeze for up to three months.
