We're not completely over pumpkin fever yet, but everyone needs a break sometimes, right? At least that's what we're telling ourselves to prevent a real binge. When deciding what kind of cheesecake bars we wanted to make, butterscotch seemed like an amazing choice for fall: that bold brown sugar toffee-like flavor is maybe even more addicting than pumpkin.
I'll be straight with you: These cheesecake bars are kind of a bitch, but they're worth every minute. (I promise you that.) Even my coworker Jonathan who scoffed that he didn't like butterscotch (or caramel, so no one can trust him), was melting over these.
To make the bars, you first prep a classic graham cracker crust and press it into a 9-x-13" glass pan. After baking the crust (and letting it cool), you pour over the butterscotch cheesecake mixture and bake the bars until the mixture is set. Letting these cool is by far the hardest part because by this point the intense butterscotch aroma will be filling your kitchen—and you still have to wait hours for them to set before you can dig in (the tough luck of baking your own cheesecake).
Once cool, the bars get doused in a warm butterscotch glaze, which you don't have to use, but we highly recommend—so much in fact, that you can pour it over brownies, blondies, or muffins for a fall upgrade.
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