Butterscotch Cheesecake Recipe

Name: Butterscotch Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. graham cracker crumbs; 1/3 c. margarine, melted; 1/3 c. brown sugar; 1 (14 oz.) can Eagle Brand sweetened condensed milk; 3/4 c. cold water; 1 (3 5/8 oz.) pkg. butterscotch pudding mix; 3 (8 oz.) pkg. cream cheese; 3 eggs; 1 tsp. vanilla; whipped cream

Servings: persons

1 1/2 c. graham cracker crumbs
1/3 c. margarine, melted
1/3 c. brown sugar
1 (14 oz.) can Eagle Brand sweetened condensed milk
3/4 c. cold water
1 (3 5/8 oz.) pkg. butterscotch pudding mix
3 (8 oz.) pkg. cream cheese
3 eggs
1 tsp. vanilla
whipped cream

1
Preheat oven to 375u00b0.
2
Combine margarine, crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan.
3
In medium saucepan, combine milk and water; mix well.
4
Stir in pudding mix. Cook and stir until thick and bubbly.
5
In a large mixer bowl, beat cream cheese until fluffy.
6
Beat in eggs and vanilla, then pudding mixture.
7
Pour into prepared pan.
8
Bake for 50 minutes, until golden brown around edge.
9
Center will be soft.
10
Chill; garnish with whipped cream.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. graham cracker crumbs, 1/3 c. margarine, melted, 1/3 c. brown sugar, 1 (14 oz.) can Eagle Brand sweetened condensed milk, and more.

Yes, Butterscotch Cheesecake 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.

Butterscotch Cheesecake

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