Butterscotch Cheesecake
From hopscotch 14 years ago
- 45 minutes to make
- Serves 1
A great butterscotch dessert, layered with pudding and cream cheese.
Ingredients
- Crust: shopping list
- 1/2 cup butter, soft shopping list
- 1 cup flour shopping list
- 1 tablespoon confectioner's sugar shopping list
- 1/2 cup finely chopped pecans shopping list
- . shopping list
- cheese Filling: shopping list
- 8 ounces cream cheese, softened shopping list
- 1 cup confectioner's sugar shopping list
- 2 pints whipping cream, whipped, or whipped topping shopping list
- . shopping list
- butterscotch Filling: shopping list
- 2 packages butterscotch pudding shopping list
- 3 cups milk shopping list
- . shopping list
- Topping: shopping list
- 2 pints whipping cream shopping list
- 1 tablespoon sugar shopping list
How to make it
- Crust: Cut butter into flour. Mix thoroughly then add pecans. Spread mixture in 13x9x2-inch pan. Bake at 350° 15 minutes. Cool.
- Cheese filling: Mix together cream cheese and sugar. Add whipped cream or whipped topping (9 ounces). Mix thoroughly. Spread on cooled crust. Chill in fridge.
- Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cream cheese layer. Chill in refrigerator.
- Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form. Substitute whipped topping, if desired
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