Butterscotch Cheesecake
Yield
1 cakePrep
30 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ½ | cup |
butter
soft |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
powdered sugar
|
|
| ½ | cup |
pecans
chopped |
|
| Cheese filling | |||
| 8 | ounce |
cream cheese
softened |
|
| 1 | cup |
powdered sugar
|
|
| 2 | pint |
heavy whipping cream
whipped |
*
|
| Butterscotch filling | |||
| 2 | package |
butterscotch pudding
|
* |
| 3 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 118 | ml |
butter
soft |
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
powdered sugar
|
|
| 118 | ml |
pecans
chopped |
|
| Cheese filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
powdered sugar
|
|
| 946 | ml |
heavy whipping cream
whipped |
*
|
| Butterscotch filling | |||
| 2 | package |
butterscotch pudding
|
* |
| 7.1E+2 | ml |
milk
|
|
Directions
Cut butter into flour.
Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates.
Bake at 350℉ (180℃) F 15 minutes.
Cool.
Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).
Mix thorougly.
Spread on cooled crust.
Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer.
Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.
