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

Read Reviews
4.5 17 18
Publisher Photo
Aunt Ruth was our nanny when I was little and made this cheesecake often. 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. When I visited my old neighborhood and stopped by her house, 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


  • 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 vanilla extract
  • 3 large eggs, lightly beaten
  • Whipped cream and crushed butterscotch candies, optional

Nutritional Facts

1 slice: 473 calories, 30g fat (18g saturated fat), 141mg cholesterol, 460mg sodium, 42g carbohydrate (34g sugars, trace fiber), 10g protein


  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

Reviews for Aunt Ruth's Famous Butterscotch Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 14, 2016

"I've made this 4 times now, 3 times as it is and once as a oreo cheesecake (same recipe but vanilla instant pudding instead of butterscotch and a oreo base)

All four times it was amazing and others loved it too. One of the times I made it water got through the tinfoil and it didnt set all the way through but it was still really yummy."

Reviewed Apr. 8, 2015

"Folks at work and home seemed to think this was the best cheesecake I had ever made. The recipe was awesome!

The butterscotch and cream cheese flavors balanced each other very well, with neither being too powerful. I also often have trouble with crusts being too tough, but this crust was perfect.
Served with a choice of Cool Whip or Reddi-wip."

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..."

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."

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."

Loading Image