Butterscotch Cheesecake Bars

By Little B Cooks
Contributed by Hannah Huff
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3/4 cup firmly packed brown sugar

2 cups all purpose flour

1 1/2 cups old fashioned rolled oats

2 sticks unsalted butter, at room temperature, cut into pieces

1 ½ cups butterscotch chips

1 tsp ground cinnamon

1/4 tsp salt

1 (8-ounce) package cream cheese, at room temperature

1 (14-ounce) can sweetened condensed milk

Zest of 1 lemon

1 tsp vanilla



Preheat the oven to 350 degrees F and spray a 9x13 baking dish liberally with cooking spray.


In the bowl of a food processor add the brown sugar, flour, oats and pulse to combine. Add the 2 sticks of butter, cinnamon, salt and the butterscotch chips. Pulse until mixture forms clumps.


Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer and set aside the other half.


Bake until slightly golden and set, about 12-14 minutes. Remove from the oven and cool completely.


In the bowl of an electric stand mixer, beat together the cream cheese, condensed milk, lemon zest and vanilla until it's nice and smooth.


Spread evenly over the baked & cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese mixture.


Bake until the top is golden and set - about 40 minutes. Chill in refrigerator for at least 3 hours before cutting and serving.

View instructions at
Little B Cooks

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