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Aunt Ruth's Famous Butterscotch Cheesecake

 Aunt Ruth's Famous Butterscotch Cheesecake
""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 l
12 ServingsPrep: 30 min. Bake: 65 min. + chilling


  • 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


  • 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.
  • In a small bowl, whisk the milks and pudding mix for 2 minutes. Let
  • stand for 2 minutes or until soft-set.
  • 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

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Aunt Ruth's Famous Butterscotch Cheesecake (continued)

Directions (continued)

  • pan; add 1 in. of hot water to larger pan.
  • 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.
  • 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.