Butterscotch Cheesecake recipe


  • 1-1/2 cups biscuit crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • Filling :
  • 1 can (14 oz) condensed milk
  • 3/4 cup cold milk
  • 4 oz butterscotch pudding mix
  • 24 oz cream cheese, softened
  • 1 tsp vanilla essence
  • 3 eggs, lightly beaten
  • Whipped cream and crushed butterscotch candies, to decorate

Cooking Instructions

In a small bowl, combine biscuit crumbs and sugar; stir in butter.

Press onto the bottom of a 9” greased spring form pan.

Put foil all around outside of tin. Place pan on a baking sheet. Bake at 180 degrees C for 10 minutes.

Cool on a wire rack. For the filling, in a small bowl, whisk the cold milk, condensed milk and pudding mix.

Let stand for 2 minutes. Meanwhile, in another large bowl, beat cream cheese until smooth.

Beat in pudding and vanilla.

Add eggs and beat until just combined.

Pour over crust. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 180 degrees C for 60 minutes or until center is almost set and top appears dull.

Remove spring form pan from water bath.

Cool on a wire rack. Carefully run a knife around edge of pan to loosen; cool to room temperature and then refrigerate overnight

Garnish with whipped cream and butterscotch candies.

24 Feb 2016     846 views     NON-Vegetarian       Bakeries > Cheesecakes

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