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Butterscotch Cheesecake




Source of Recipe


Rebecca Stinnett


List of Ingredients




***CRUST***
1/2 cup butter -- soft
1 cup flour -- (-1tbsp)
1 tablespoon confectioner's sugar
1/2 cup fine chopped pecans
***CHEESE FILLING***
8 ounces cream cheese -- softened
1 cup confectioner's sugar
2 pints whipping cream -- whipped
***BUTTERSCOTCH FILLING***
2 packages butterscotch pudding
3 cups milk
***TOPPING***
2 pints whipping cream -- whipped
1 tablespoon sugar

Recipe



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. Mix thorougly. Spread on cooled crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator. Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form.