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Butterscotch Cheesecake

Butterscotch Cheesecake

  By RFChef  

January 24, 2013

  • Yields: One 9-inch Cheesecake
Butterscotch Cheesecake

Directions

1Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.

2In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.

3In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).

4Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.

source: Family Features

Ingredients

1/3 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1/3 cup firmly packed brown sugar

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

3/4 cup cold water

1 (3 5/8-ounce) package butterscotch pudding/pie filling mix

3 (8-ounce) packages cream cheese, softened

3 eggs

1 teaspoon vanilla extract

Whipped cream

Crushed hard butterscotch candy

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