Butterscotch Babycakes Cheesecakes – a delicious recipe with margarine, ground pecans, cream cheese, sour cream, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make crust by rubbing softened margarine in sides and bottom of can.Press pecan meals on sides and bottom of can.Chill while preparing batter.
2
BATTER:.
3
Beat cream cheese till smooth, add sour cream and egg, mix well.
4
Blend in melted butterscotch chips, and remaining ingredients.
5
The batter might begin to stiffen as it cools,
6
Pour equal amounts of batter into each pan.
7
Bake at 325* for 25-30 minutes, tap with flat fingernails.
8
Edges should be semi-set and center jiggly.
9
Remove from oven and let set 1 hour.
10
DO NOT OVERBAKE:.
11
run a smooth knife around edges of can.invert onto saucer, then invert onto serving plate, crumb side down.
12
Cover and refrigerate 1 hour.
13
Top with whipped cream and pecans bits and a couple of butterscotch chips or a drizzle of butterscotch chips.
988
kcal
Calories
105
g
Fat
9
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ⅓ cup margarine, 1 cup finely ground pecans, 8 ounces cream cheese, softened, ½ cup sour cream, and more.
Yes, Butterscotch Babycakes Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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