Aunt Ruth's Famous Butterscotch Cheesecake Recipe

4.5 19 20
Aunt Ruth's Famous Butterscotch Cheesecake Recipe
Aunt Ruth's Famous Butterscotch Cheesecake Recipe photo by Taste of Home
Publisher Photo

Aunt Ruth's Famous Butterscotch Cheesecake Recipe

Read Reviews
4.5 19 20
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + chilling

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, lightly beaten
  • Whipped cream and crushed butterscotch candies, optional

Directions

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 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.
Originally published as Aunt Ruth's Famous Butterscotch Cheesecake in Taste of Home October/November 2009, p86

Nutritional Facts

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

  • 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.
Originally published as Aunt Ruth's Famous Butterscotch Cheesecake in Taste of Home October/November 2009, p86

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Reviews forAunt Ruth's Famous Butterscotch Cheesecake

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whiskeymama User ID: 2634444 267605
Reviewed Jun. 3, 2017

"I never use a water bath. If the cheesecake cracks a little just put sour cream or whipped cream or fruit over the top to hide it. Don't risk getting water in your cheesecake. Also I use full whole milk, not 2% for a full flavored cheesecake that will set up nice and not be runny."

MY REVIEW
pajamaangel User ID: 1603339 260980
Reviewed Feb. 8, 2017

"This cheesecake was one of the best I've ever made. I thought some water got into it, but it didn't affect it at all. So smooth and creamy! It didn't last long in this house!"

MY REVIEW
Laurenpalmer User ID: 8834263 247070
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."

MY REVIEW
Ryuchitoran User ID: 8327381 224477
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."

MY REVIEW
peaco User ID: 176928 101628
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
lvarner User ID: 35803 127267
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
shortbreadlover User ID: 960739 168414
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
KY_Cook User ID: 1619535 184915
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
cwolfe0312 User ID: 6935688 101627
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."

MY REVIEW
spirituallyfreed User ID: 6789750 186335
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)."

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