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Butterscotch Cheesecake

Recipe : Butterscotch Cheesecake

Procedure :
Rebecca Stinnett-MXXM06B -----CRUST----- 1/2 cup Butter -- soft
1 cup Flour(-1tbsp)
1 tablespoon Confectioner's sugar
1/2 cup Fine chopped pecans
-----CHEESE FILLING----- 8 ounce Cream cheese -- softened
1 cup Confectioner's sugar
2 pint Whipping cream -- whipped
-----BUTTERSCOTCH FILLING----- 2 package Butterscotch pudding
3 cup Milk
-----TOPPING----- 2 pint Whipping cream -- whipped
1 tablespoon Sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool.
Cheese filling: 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.( or use 1 9-oz container of cool whip.

Back to Recipe List for Baked Goods Part 3