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Butterscotch Cheesecake

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Recipe

 

Yield

1 cake

Prep

30 min

Cook

30 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
½ cup butter
soft
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1 cup all-purpose flour
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1 tablespoon powdered sugar
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½ cup pecans
chopped
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Cheese filling
8 ounce cream cheese
softened
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1 cup powdered sugar
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2 pint heavy whipping cream
whipped
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Butterscotch filling
2 package butterscotch pudding
*
3 cup milk
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Ingredients

Amount Measure Ingredient Features
Crust
118 ml butter
soft
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237 ml all-purpose flour
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15 ml powdered sugar
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118 ml pecans
chopped
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Cheese filling
231.2 ml/g cream cheese
softened
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237 ml powdered sugar
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946 ml heavy whipping cream
whipped
* Camera
Butterscotch filling
2 package butterscotch pudding
*
7.1E+2 ml milk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 82762% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 411mg 17%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 9%
Sugars g
Protein 30g
Vitamin A 37% Vitamin C 1%
Calcium 28% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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