Name: Aunt Ruth's Famous Butterscotch Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 cups graham cracker crumbs -; 1/3 cup packed brown sugar -; 1/3 cup butter, melted -; 1 can (14 ounces) sweetened condensed milk -; 3/4 cup cold 2% milk -; 1 package (3.4 ounces) instant butterscotch pudding mix -; 3 packages (8 ounces each) cream cheese, softened -; 1 teaspoon vanilla extract -; 3 large eggs, room temperature, lightly beaten -; Optional: Whipped cream and crushed butterscotch candies -

Aunt Ruth's Famous Butterscotch Cheesecake

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Aunt Ruth's Famous Butterscotch Cheesecake

1. 1-1/2 cups graham cracker crumbs -

2. 1/3 cup packed brown sugar -

3. 1/3 cup butter, melted -

4. 1 can (14 ounces) sweetened condensed milk -

5. 3/4 cup cold 2% milk -

6. 1 package (3.4 ounces) instant butterscotch pudding mix -

7. 3 packages (8 ounces each) cream cheese, softened -

8. 1 teaspoon vanilla extract -

9. 3 large eggs, room temperature, lightly beaten -

10. Optional: Whipped cream and crushed butterscotch candies -

How to cook deliciously - Aunt Ruth's Famous Butterscotch Cheesecake

1. Stage

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

2. Stage

In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

3. Stage

Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

5. Stage

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Garnish with whipped cream and butterscotch candies if desired.