Oatmeal Butterscotch Cheesecake Bars with Cookie Base

Prep: 30 minCook: 30 min24 barsmediumAmerican
Oatmeal Butterscotch Cheesecake Bars with Cookie Base

These indulgent layered bars combine a chewy oatmeal cookie base studded with butterscotch chips and a smooth, creamy cheesecake topping. The cookie layer provides wonderful texture contrast to the rich cream cheese filling, while cinnamon adds warmth to complement the sweet butterscotch flavor. Perfect for potlucks, bake sales, or when you want to impress guests with a dessert that looks complicated but is surprisingly straightforward to make. The bars need to chill for several hours, making them an excellent make-ahead dessert.

VegetarianNut-Free

Ingredients

Yield: 24 bars
  • ½ cup unsalted butter, softened
  • ½ cup packed brown sugar
  • ½ cup granulated sugar, divided
  • 2 large eggs, divided
  • 2 teaspoon vanilla, divided
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups quick cooking oats
    old fashioned oats1:1texture

    Will be slightly chewier

  • ½ cup butterscotch chips, plus more for garnish
    chocolate chips1:1dessertsweetdairy-free

    Same amount works well

  • 8 ounces cream cheese, room temperature
  • ¼ cup sour cream, room temperature
    Greek yogurt1:1tangycreamy

    Plain variety only

    Full guide →
  • cooking spray
  • ½ cup butterscotch chips, for optional topping(optional)
    chocolate chips1:1dessertsweetdairy-free

    Same amount works well

  • 1 teaspoon vegetable oil, for optional topping(optional)

Instructions

  1. 1

    Preheat oven to 350 degrees and line a 9x9 inch pan with foil and spray with cooking spray

  2. 2

    Mix flour, baking soda, cinnamon, and salt in a medium bowl and set aside

  3. 3

    Beat butter, brown sugar, and 1/4 cup granulated sugar until creamy

  4. 4

    Add one egg and 1 teaspoon vanilla and beat well

  5. 5

    Add dry ingredients and mix until combined

  6. 6

    Stir in oats and butterscotch chips

  7. 7

    Press mixture into bottom of prepared pan

  8. 8

    Beat cream cheese with hand mixer for 1 minute until smooth

  9. 9

    Add sour cream, remaining egg, remaining sugar, and remaining vanilla and beat until smooth

  10. 10

    Pour cheesecake mixture over cookie layer

  11. 11

    Bake for 35-45 minutes until top looks solid and starts to crack around edges

  12. 12

    Cool for one hour then refrigerate for at least three hours before cutting

Tips

Tip 1

Start with room temperature cream cheese and sour cream to ensure a smooth cheesecake layer without lumps.

Tip 2

Press the cookie layer firmly into the pan to create an even base that won't crumble when cut.

Tip 3

Let bars cool completely and chill for several hours - this helps them set properly for clean slicing.

Good to Know

Storage

Refrigerate covered for up to 5 days

Make Ahead

Can be made 1-2 days ahead - flavors actually improve overnight

Serve With

Serve chilled, cut into squares with a sharp knife

Common Mistakes

Watch

Use room temperature dairy ingredients to avoid lumps in cheesecake layer

Watch

Don't overbake - remove when edges just start to crack to prevent dry texture

Substitutions

Dairy-Free Swaps

butterscotch chips→
chocolate chips1:1dessertsweetdairy-free

Same amount works well

Full guide →

General Alternatives

quick cooking oats→
old fashioned oats1:1texture

Will be slightly chewier

sour cream→
Greek yogurt1:1tangycreamy

Plain variety only

Full guide →
Find more substitutions →

FAQ

Can I use regular oats instead of quick cooking?

Yes, old fashioned oats work fine but will give a slightly chewier texture to the cookie base.

How long do these bars keep in the refrigerator?

They stay fresh covered in the fridge for up to 5 days and actually taste better after the first day.

Can I freeze these bars for later?

Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in refrigerator before serving.