Butterscotch Babycakes Cheesecakes

"use 4 3" cans for these tiny cheesecakes..choice of crumbs is up to you..I have used graham, choco, shortbread, biscotti...drizzle dessert plates with butterscotch sauce before serving...nice presentation..."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Make crust by rubbing softened margarine in sides and bottom of can.Press pecan meals on sides and bottom of can.Chill while preparing batter.
  • BATTER:.
  • Beat cream cheese till smooth, add sour cream and egg, mix well.
  • Blend in melted butterscotch chips, and remaining ingredients.
  • The batter might begin to stiffen as it cools,
  • Pour equal amounts of batter into each pan.
  • Bake at 325* for 25-30 minutes, tap with flat fingernails.
  • Edges should be semi-set and center jiggly.
  • Remove from oven and let set 1 hour.
  • DO NOT OVERBAKE:.
  • run a smooth knife around edges of can.invert onto saucer, then invert onto serving plate, crumb side down.
  • Cover and refrigerate 1 hour.
  • Top with whipped cream and pecans bits and a couple of butterscotch chips or a drizzle of butterscotch chips.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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