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Homemade Chocolate Cheesecake Bars With Butterscotch Chips recipe photo

Chocolate Cheesecake Bars With Butterscotch Chips

This Chocolate Cheesecake Bars recipe is an indulgent dream! Creamy cheesecake meets crunchy brownie brittle and sweet butterscotch chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Salted Caramel Brownie Brittle (about 3 cups before crushing)
  • 1/4 cup granulated sugar
  • 1/4 cup butter (melted)
For the Cheesecake Filling:
  • 8 ounces reduced-fat cream cheese
  • 1/4 cup granulated sugar
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 ounces semi-sweet chocolate
  • 1/2 teaspoon vanilla extract
  • 1/4 cup nonfat plain Greek yogurt
  • 1 large egg white
  • 1/4 cup butterscotch chips
  • 2 tablespoons butterscotch chips (for topping)
  • 1/4 cup Salted Caramel Brownie Brittle (crushed for topping)

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Parchment paper

Method
 

Instructions
  1. 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.
  2. 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.
  3. Step 3: Incorporate the Butterscotch Chips - Gently fold in the butterscotch chips into the cheesecake filling.
  4. 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.
  5. 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.