The F.U.N. Place Recipe Box Archives

Butterscotch Cheesecake

-----CRUST-----

1/2 cup Butter -- soft
1 cup Flour(-1tbsp)
1 tablespoon Confectioner's sugar
1/2 cup Fine chopped pecans

-----CHEESE FILLING-----

8 ounce Cream cheese -- softened
1 cup Confectioner's sugar
2 pint Whipping cream -- whipped

-----BUTTERSCOTCH FILLING-----

2 package Butterscotch pudding
3 cup Milk

-----TOPPING-----

2 pint Whipping cream -- whipped
1 tablespoon Sugar

Crust:
Cut butter into flour. Mix thoroughly.
Add pecans( pecans make a difference)
Mix spread in 13x9 pan or 2 pie plates.
Bake at 350 F 15 minutes.
Cool.

Cheese filling:
Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).Mix thoroughly.
Spread on cooled crust. Chill in fridge.

Butterscotch filling:
Cook pudding mix with milk, cool, spread on set chilled cheese layer.
Chill in refrigerator.

Topping:
Whip whipping cream until foamy and add sugar.
Whip until light peaks form. (or use 1 9-oz container of cool whip).

Posted by Homebound on April 29, 1998

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