Nancy's Butterscotch Cheesecake

Recipe by Peggy Lynn
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READY IN: 8hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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*.
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