Nancy's Butterscotch Cheesecake

“Yet another Butterscotch Cheesecake:)This is one that my mother used to make for me on my birthday as it combines two favorites--hope you enjoy-”
READY IN:
8hrs 40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
  2. In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
  3. Cook and stir til thickened and bubbly.
  4. Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
  5. In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
  6. Add vanilla and the cooled pudding.
  7. Blend well.
  8. Pour into prepared crust.
  9. Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
  10. Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
  11. Return to oven for 2 minutes.
  12. Cool to room temperature.
  13. Chill in refrigerator at least 8 hours before serving if possible.
  14. *Cook time reflects chill time*.

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