Butterscotch Cheesecake Bars
1 (12-oz.) pkg. butterscotch chips
1/3 C. butter or margarine
2 C. graham cracker crumbs
1 C. chopped nuts
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can Eagle Brand milk
1 t. vanilla
Melt chips and butter, stir in crumbs and nuts. Press half of crumb mixture in greased 9 x 13-in. pan.
Beat cream cheese ’til fluffy. Beat in Eagle Brand milk, vanilla and egg. Pour over crust. Top with remaining crumb mixture.
Bake 25 – 30 minutes at 350ºF. (325ºF. for glass pan) Cool to room temp. Chill in refrigerator before cutting. Refrigerate leftovers.