Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer on high speed for about 2 to 3 minutes until smooth and fluffy. Add the egg, sweetened condensed milk, vanilla extract, and salt, and beat until the mixture is well combined. Don’t worry if you see a few small blobs of cream cheese that don’t incorporate right away—just continue mixing for another minute or two, and they will break down.
Assemble the Bars: Pour the cheesecake filling over the graham cracker crust, spreading it out evenly with a spatula. Sprinkle the reserved butterscotch graham cracker mixture evenly on top of the cheesecake layer.
Bake: Place the pan in the oven and bake for about 32 to 35 minutes, or until the top is set. The bars should be slightly jiggly in the center, but the top should feel firm to the touch. Start checking at around 25 to 30 minutes, as baking times can vary depending on your oven. If it takes a bit longer, don’t worry—just be sure not to overbake.
Cool and Chill: Allow the bars to cool in the pan for about an hour at room temperature. Once they’ve cooled, cover the pan and refrigerate the bars for at least 2 hours to allow them to firm up. This chilling time is crucial to ensuring that the bars hold their shape and are easy to slice.
Serve: Once the bars are fully chilled, remove them from the fridge and slice them into squares. Serve them as-is, or top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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