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Aunt Ruth's Famous Butterscotch Cheesecake Recipe

Aunt Ruth's Famous Butterscotch Cheesecake Recipe

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 YIELD: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


  • 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.

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

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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."

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! :)"

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."

Reviewed Jul. 31, 2012

"Absolutely delicious! First cheesecake I ever made (decided to try this b/c we had most of the ingredients already), and it turned out fantastic!!

I used a 9" glass pan with the temp at 300 for an hour, then boosted the temp to 325 for 15 additional minutes.
I wasn't sure whether to leave the foil wrapped around the pan during the baking of the filling... O.o Probably a dumb question, but oh well...(I left it on)."

Reviewed Jun. 17, 2012

"Made this for Father's Day. It was a hit! I will definitely be making it again."

Reviewed Dec. 31, 2011

"the cheesecake did not setup, turned out like pudding"

Reviewed Oct. 13, 2011

"I made this for our neighbors a couple months ago and they raved about it, we sampled it yesterday and it was delicious!"

Reviewed Sep. 5, 2011

"Absolutely delicious! I didn't change a thing- cooked for 65 minutes and voile! Out popped an immaculate butterscotch cheesecake. I decorated it with chocolate chips and butterscotch drizzle. I WILL make this again."

Reviewed Jan. 24, 2011

"A friend of mine and I made this cheesecake so good, would make again, and soon."

Reviewed Dec. 20, 2009

"Friends have rated it one of my top two cheesecakes"

Reviewed Nov. 1, 2009

"I took this to a potluck. Every one loved it!!

Was not hard to make at all. Will make again many times. Karen."

Reviewed Oct. 14, 2009

"Awesome recipe. I made this last week when friends were coming over for dessert and everyone loved it - even those who were initially skeptical. I highly recommend this one."

Reviewed Oct. 12, 2009

"This is a very tasty cheesecake. A close 2nd to the butterscotch pie we make."

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