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 leave with a copy of the recipe! Trisha Kruse, Eagle, Idaho
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 leave with a copy of the recipe! Trisha Kruse, Eagle, Idaho
- Carbohydrate 67.16727875 g
- Cholesterol 765.908425 mg
- Fat 187.986291083333 g
- Fiber 0.429626677914461 g
- Protein 39.9502104166667 g
- Saturated Fat 105.083461116667 g
- Serving Size 1 1 (638g)
- Sodium 2180.09031666667 mg
- Sugar 66.7376520720856 g
- Trans Fat 26.5570968 g
- Calories 2085 calories
Step-by-step
In a small bowl, combine the cracker crumbs and sugar; stir in the butter. Press onto the bottom of the prepared pan. Place the 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 the cream cheese until smooth. Beat in the pudding and vanilla. Add the eggs; beat on low speed just until combined. Pour over the crust. Place the springform pan in a large baking pan; add 1 in. of hot water to the larger pan.
Bake at 325(F)deg; for 65-75 minutes or until the center is almost set and the top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight. Garnish with whipped cream and crushed butterscotch candies if desired.
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/3 cup brown sugar packed
- 1/3 cup butter melted
- 14 oz sweetened condensed milk
- 3/4 cup cold 2% milk
- 3 1/4 oz instant butterscotch pudding mix
- 24 oz cream cheese softened
- 3 eggs lightly beaten
