Best Butterscotch Pumpkin Pudding Cheesecake Recipes
AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
BUTTERSCOTCH PUMPKIN PUDDING CHEESECAKE
An easy to make pie with a unique flavor. This creamy pie is a cross between a no-bake cheesecake and pumpkin pie. The butterscotch flavor is noticeable and pairs nicely with the pumpkin and warm spices. Since this is a no-bake dessert, it is a cinch to throw together and would be a great addition to a holiday meal.
Provided by Amanda Marble
Categories Puddings
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Whip softened cream cheese and pumpkin until smooth.
- 2. Add pudding and spices. Blend until creamy.
- 3. Fold in whipped cream topping and mix until blended.
- 4. Pour into crust and top with pecans.
- 5. Chill for at least 1 hour before serving.
PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)
A creamy cheesecake with a light pumpkin flavor and butterscoth chips. Preparation time does NOT include cooling time.
Provided by cjbamboo
Categories Cheesecake
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Heat oven to 350°F.
- Spray 8 inch springform pan with nonstick coating.
- Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
- Bake for 7 minutes (or until browned). Cool.
- Cheesecake:.
- Beat cream cheeses until smooth in large bowl.
- Add Splenda, syrup and maple flavoring and beat well.
- Add oil and egg white and beat until smooth and creamy.
- Stir in butterscoth chips by hand.
- Pour mixture into prepared crust and place in oven.
- Reduce heat to 325°F.
- Bake for 60 minutes (or until middle is just set).
- Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
- Refrigerate overnight, slice and enjoy!
Nutrition Facts : Calories 339.3, Fat 23.1, SaturatedFat 14.3, Cholesterol 63.8, Sodium 566.7, Carbohydrate 16.3, Fiber 0.8, Sugar 6.1, Protein 16
PUMPKIN MOUSSE
If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.
Nutrition Facts : Calories 335 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CHEESECAKE PUDDING
The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.
Provided by Julia Ferguson
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
- 2. Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.
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