Seven Layer Cheesecake Bars

Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

Jump to recipe

It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

Print

Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.