Aunt Ruth’s Famous Butterscotch Cheesecake

Name: Aunt Ruth's Famous Butterscotch Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 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 vanilla extract; 3 large eggs, room temperature, lightly beaten; Optional: Whipped cream and crushed butterscotch candies

TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling YIELD: 12 servings.

Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! —Trisha Kruse, Eagle, Idaho

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 vanilla extract
3 large eggs, room temperature, lightly beaten
Optional: Whipped cream and crushed butterscotch candies

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, covering when completely cooled. Garnish with whipped cream and butterscotch candies if desired.

Nutrition Facts

1 piece: 473 calories, 30g fat (18g saturated fat), 141mg cholesterol, 460mg sodium, 42g carbohydrate (34g sugars, 0 fiber), 10g protein.