Prep 40 mins
Cook 8 hrs
Yet another Butterscotch Cheesecake:)This is one that my mother used to make for me on my birthday as it combines two favorites--hope you enjoy-
- 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) packageregular 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
- 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.
- In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
- Cook and stir til thickened and bubbly.
- Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
- In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
- Add vanilla and the cooled pudding.
- Blend well.
- Pour into prepared crust.
- Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
- Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
- Return to oven for 2 minutes.
- Cool to room temperature.
- Chill in refrigerator at least 8 hours before serving if possible.
- *Cook time reflects chill time*.
I made up Recipe #134998 because living in the UK I couldn't find a suitable pudding mix and it worked really well! The cheesecake looked quite wobbly after 50 mins so the knife test is vital to not over or under cook it. It is very creamy and rich but not too heavy and the flavour is a lovely change from plain vanilla. The only thing is to eat it all at once (darn...) because the half I froze defrosted to be a little mushier than it was first time round and as cream doesn't freeze well, the topping cracked up (could do topping after defrosting?) but it still tasted great.