BUTTERSCOTCH CHEESECAKE

BUTTERSCOTCH CHEESECAKE image

Yield 12 Servings

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 (14 oz.) can sweetened condensed milk
3/4 cup cold milk
1 (3.4 oz.) pkg. instant butterscotch pudding mix
3 pkg. (8 oz. ea.) cream cheese, softened
1 tsp. vanilla extract
3 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, optional

Steps:

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches 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 degrees F 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 inch of hot water to larger pan. Bake at 325 degrees F 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.