Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Butterscotch Cheesecake




Source of Recipe


americanspice.com






List of Ingredients



• Crust:
  
• 1/2 cup butter, softened
  
• 1 cup flour
  
• 1 T confectioners' sugar
  
• 1/2 cup finely chopped pecans
  
• Cheese Filling:
  
• 8 oz cream cheese, softened
  
• 1 cup confectioners' sugar
  
• 2 pints whipping cream, whipped
  
• Butterscotch Fillling:
  
• 2 pkgs butterscotch pudding
  
• 3 cups milk
  
• Topping:
  
• 2 pints whipping cream, whipped
  
• 1 T sugar
  






Instructions



1. Crust: Cut butter into flour. Mix thoroughly. Add pecans. Spread in 13 x 9 pan or 2 pie plates. Bake at 350 degrees for 15 minutes. Cool.
   
2. Cheese filling: Mix together cream cheese and sugar.
   
3. Add whipped whipping cream or cool whip (9 oz). Mix thoroughly. Spread on cooled crust. Chill in fridge.
   
4. Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator.
   
5. Topping: Whip whipping cream until foamy and add sugar, whip until light peaks form (or use 1 (9 oz) container of cool whip).