A butterscotch crust is a perfect base for this cheesecake layer bar. Cut it into diamonds for a special shape on your cookie tray.
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1 (11-ounce) package (1 2/3 cups) butterscotch-flavored baking chips
6 tablespoons Land O Lakes® Butter
2 cups graham cracker crumbs
2 cups chopped walnuts
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
4 large Land O Lakes® Eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice
Heat oven to 350°F. Place morsels and butter in medium microwave-safe bowl. Microwave on medium-high (70%) for 1 minute; stir. Continue microwaving, stirring every 10 to 20 seconds, until smooth (2 to 3 minutes). Stir in crumbs and walnuts by hand. Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15x10x1-inch jelly-roll pan. Bake for 12 minutes.
Meanwhile, combine cream cheese and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs, one at a time, beating well after each addition. Add flour and lemon juice. Reduce speed to low; beat until well mixed (1 to 2 minutes).
Pour cream cheese mixture over hot, partially baked crust; sprinkle with reserved crumb mixture. Continue baking for 20 to 25 minutes or until set. Cool completely. Cut into bars or diamonds. Cover; refrigerate until serving time.
Recipe and photo courtesy of NESTLÉ USA.
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I make this recipe all the time in a greased cake pan & the bars turn out thicker.