Butterscotch Babycakes Cheesecakes
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
CRUST
- 1⁄3 cup margarine
- 1 cup finely ground pecans
-
BATTER
- 8 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 3⁄4 cup melted butterscotch chips
- 1⁄2 cup cooked butterscotch pudding
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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...