Aunt Ruth's Famous Butterscotch Cheesecake Recipe
Aunt Ruth's Famous Butterscotch Cheesecake Recipe photo by Taste of Home

Aunt Ruth's Famous Butterscotch Cheesecake Recipe

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""Aunt Ruth" was our nanny when I was little. She made this cheesecake often, many times as an after school project so I could help her. It was torture when my sister and I had to wait until the next day to have a piece since it had to chill overnight. Recently I visited my old neighborhood and stopped by her house.  Sure enough, she offered me a piece of her wonderful cheesecake. I made sure to leave with a copy of the recipe!" Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling
MAKES: 12 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • Whipped cream and crushed butterscotch candies, optional

Nutritional Facts

1 slice equals 473 calories, 30 g fat (18 g saturated fat), 141 mg cholesterol, 460 mg sodium, 42 g carbohydrate, trace fiber, 10 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). 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 at 325° for 10 minutes. Cool on a wire rack.
  2. In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  3. 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.
  4. Bake at 325° 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.
  5. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired. Yield: 12 servings.
Originally published as Aunt Ruth's Famous Butterscotch Cheesecake in Taste of Home October/November 2009, p86

Nutritional Facts

1 slice equals 473 calories, 30 g fat (18 g saturated fat), 141 mg cholesterol, 460 mg sodium, 42 g carbohydrate, trace fiber, 10 g protein.

Reviews for Aunt Ruth's Famous Butterscotch Cheesecake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 6, 2014

"This cheesecake was terrible... I've been making cheesecakes for over 30 years and never had one flop... This one didn't set up properly, but thought we could eat it anyway... the taste was even bad.. will not make again..."

MY REVIEW
Reviewed Nov. 30, 2013

"I have some real butterscotch fans in my family, so this was definitely a recipe that caught my eye. It was not hard to make, and it tasted great. I can see lots of fun and likely tasty variations from changing out the flavor of the pudding mix used."

MY REVIEW
Reviewed Oct. 30, 2013

"cheesecake make the day and this one tops the list as yummy the only hard thing about this recipe is the wait while it chills over night."

MY REVIEW
Reviewed Oct. 25, 2013

"This cheesecake helped make me famous among my coworkers and my family. It is the MOST FANTASTIC recipe and it is simple, as well. A double winner in my book! :)"

MY REVIEW
Reviewed Dec. 4, 2012

"Never made a cheesecake with sweetened condensed milk or had to put the pan in a water bath so it was a 1st. I made 2 to freeze for the holidays and they turned out great. The only thing I noticed is that the crust crumbled very easy compared to other cheesecakes I've made. Maybe just needs a bit more butter or something. I doubled up on the foil just to be safe water would not leak in and it was great."

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