Day 4 of Cheesecake Week at Recipes Dream brings us this drool-worthy culinary delight from my sister-in-law Mika. Be sure to come back each day this week for a new cheesecake recipe and stay tuned for a Linky Party coming up on Friday where you all can link up your cheesecake recipes as well!
From Mika: I fell in love with butterscotch cheesecake on my flight home from London on British Airways. They had the best airline food. When I got home I tried to recreate it and this recipe turned out AMAZING. The first picture doesn't have the right number of ingredients because I had to hurry before a certain 1 year old got his hands on them. But you get the idea.
Source: Taste of Home
The ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9S2d4nGbN02YZM1iK-lqeM7uypklq7EmjFi9hR8ZVTamUAKdz8xeDrSP0Tk1yDRaOKi6JxS5sRyH1diHyYvmzRrEoQYu8CW7Gcv3FI4C7RHK1GC0L6QTtTvm5DyKhkidGY2SnS_aC7I/s320/cheesecake+005.JPG)
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 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, and butterscotch sauce, 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 and 12-14 crushed butterscotch hard candies; 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjKI1xN98L0raoouxYvbWfUk1rI1aXZ62Sv7Ig_rs_qLJyvwxoQ7XWSlh5XNQgjtaPzkszxIYvF8Aepde492Z_gGxjWlToB4wYf_vpK1pk0wBZyf1iV9WtaImA-yio-7UuC8Fa7EpYCQ/s320/cheesecake+008.JPG)
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 into a large baking pan; add 1 in. of hot water to larger pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTT0Gn5jzYLlVD44TlBZn7YHdGbGkZ9YwMyuppwtZCNBwSC1d72_I-ZqcKgoQi8KSi_dEWGdg05owk7KAPllfxKMfeW1sZjT-_HOlBtWNENpNMEAXBp8F_NkP_7Kz7vSZzmWNjHrRpjY/s320/cheesecake+012.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwW8Mv8Y8KNUs18AMOSbKCTfQn2Rpe78AnQICIOFwQseCUdb4m7Nx_tbGq9ABobodX-hy7OcSi0Ia6TH5Zzb2T8vbXpWANS8kfVCY24BjOv8Bohclw0v846Wy94ouoZydMpr_xJ4WCBs/s320/cheesecake+016.JPG)
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream , butterscotch or caramel sauce and butterscotch candies if desired. Makes 12 servings.
Enjoy!
From Mika: I fell in love with butterscotch cheesecake on my flight home from London on British Airways. They had the best airline food. When I got home I tried to recreate it and this recipe turned out AMAZING. The first picture doesn't have the right number of ingredients because I had to hurry before a certain 1 year old got his hands on them. But you get the idea.
Source: Taste of Home
The 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 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, and butterscotch sauce, 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 and 12-14 crushed butterscotch hard candies; 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.
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 into a large baking pan; add 1 in. of hot water to larger pan.
Enjoy!
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