Nancy'S Butterscotch Cheesecake Recipe

Name: Nancy'S Butterscotch Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons butter or 6 tablespoons margarine, melted; 1 (3 3/4 ounce) package regular butterscotch pudding mix; 1/2 cup granulated sugar; 1 1/2 cups milk; 3 (8 ounce) packages cream cheese, softened; 3 eggs; 1 teaspoon vanilla; 2 cups sour cream; 1/2 cup powdered sugar (sifted); 1/2 teaspoon vanilla

Servings: persons

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons butter or 6 tablespoons margarine, melted
1 (3 3/4 ounce) package regular butterscotch pudding mix
1/2 cup granulated sugar
1 1/2 cups milk
3 (8 ounce) packages cream cheese, softened
3 eggs
1 teaspoon vanilla
2 cups sour cream
1/2 cup powdered sugar (sifted)
1/2 teaspoon vanilla

1
Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
2
In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
3
Cook and stir til thickened and bubbly.
4
Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
5
In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
6
Add vanilla and the cooled pudding.
7
Blend well.
8
Pour into prepared crust.
9
Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
10
Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
11
Return to oven for 2 minutes.
12
Cool to room temperature.
13
Chill in refrigerator at least 8 hours before serving if possible.
14
*Cook time reflects chill time*.

1353

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons butter or 6 tablespoons margarine, melted, 1 (3 3/4 ounce) package regular butterscotch pudding mix, and more.

Yes, Nancy'S 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.

That's it — enjoy your meal!

Nancy'S Butterscotch Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions