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Triple Butterscotch Cheesecake

That’s right…I said it. Three different butterscotch elements are put together in this recipe to create the ultimate, decadent butterscotch cheesecake. Are you ready? Because if you’re as crazy for butterscotch as I am, your mouth should already be watering! 😉

Triple Butterscotch Cheesecake

Adapted from Nabisco World

Crust

  • About 1-1/2 cups chocolate graham crackers
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3/4 cup sweetened flaked coconut

Filling

  • 4 pkg. (8 oz. each) cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 2 pkg. (3.4 oz. each) butterscotch instant pudding
  • 4 eggs
  • 1 1/2 cups butterscotch chips
  • Butterscotch ice cream topping, for drizzling
  1. Preheat the oven to 325° F
  2. Mix graham cracker crumbs, 1 Tbsp. sugar, coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes
  3. Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended
  4. To assemble, pour 1/3 of the batter into the pan. Drizzle with butterscotch sauce and top with 1/2 cup butterscotch chips. Repeat with remaining layers
  5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours

Here is the baked crust. Unfortunately, my Wal-Mart did not have chocolate graham crackers so I had to use the honey ones I had in my pantry. Equally delicious, however!

Close-up of the filling. It was funny how fast the mixture turned to a light shade of orange after pouring in the pudding mixes

Alternating the layers of the filling and the butterscotch sauce/chip topping. Make sure to pay attention to the edges of the cheesecake too! I didn’t give enough love to mine 😦

Pre-baked

Post-baked. I’m not sure what happened to the edges exactly but seriously, this is one of the best cheesecakes I’ve ever had. It’s definitely very rich though so don’t eat too much at once or you’ll get sick!

 

40 NILLA Wafers, crushed (about 1-1/2 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
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