Jefferson County Recipe of the Day: Butterscotch Cheesecake

Butterscotch Cheesecake – Absolutely delicious!

Butterscotch Cheesecake


1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 – 14 ounce can sweetened condensed milk
3/4 cup cold 2% milk
1 3.4 ounce package instant butterscotch pudding mix
3 – 8 ounce packages softened cream cheese
1 teaspoon vanilla extract
3 eggs, lightly beaten
Whipped cream


~Preheat oven at 325°.

~Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. 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 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.

~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 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.

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