Butterscotch Cheesecake
Submitted by cleckley
Four-layer butterscotch cheesecake with a buttery pecan shortbread crust, fluffy cream cheese filling, butterscotch pudding, and fresh whipped cream. No-bake filling makes this a stress-free showstopper.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
1 hrsLayers on layers on layers. That’s what makes this cheesecake so good.
It starts with a buttery pecan shortbread crust that bakes up golden and crumbly.
Next comes a whipped cream cheese layer that’s light and tangy, followed by a thick slab of butterscotch pudding that sets up smooth and caramel-sweet in the fridge.
The whole thing gets crowned with billowy fresh whipped cream.
Every slice shows off those gorgeous stacked layers, and the pecans in the crust make all the difference.
Kitchen Tips
- Use pecans in the crust, not walnuts. The original recipe insists on it, and the buttery flavor of pecans pairs with butterscotch in a way walnuts just can’t match.
- Cool the crust completely before adding the cream cheese layer or the heat will melt it
- Let the butterscotch pudding cool to room temperature before spreading it over the cheese layer so it doesn’t sink in
- Chill for at least 2 hours before serving so each layer sets firmly enough to slice clean
Ingredients
Directions
Cut butter into flour.
Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13×9 pan or 2 pie plates.
Bake at 350℉ (180℃) F 15 minutes.
Cool.
Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).
Mix thorougly.
Spread on cooled crust.
Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer.
Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.
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