Butterscotch Cheesecake

Yum. Let’s just get that out of the way. I won’t leave you waiting in suspense. This recipe ended up being delicious. As in, I could eat this for dessert almost every day delicious. And it wasn’t all stick-t0-the-roof-of-your-mouth sticky and sickeningly sweet like you might sometimes think when you hear the word “butterscotch.”

My sister had a baby yesterday — her third boy. If that doesn’t deserve some version of her favorite sweets, I don’t know what does! She loves butterscotch and the butterscotch pie with meringue I made her for her birthday in January was an epic fail. I’ve never gotten around to doing a cautionary post about it, but I think in this case a picture will get the point across just fine:

I decided butterscotch cheesecake must exist and did a quick Internet search. I had a lot to do today, so it had to be quick, and this recipe (which was listed on several Web sites)  sounded like it would fit the bill. Fast, only a few standard ingredients and freezable. Why freezable? I think when you’re pregnant you can go for that second slice of cheesecake — I mean, after all the baby wants more, right?

After is a different story. I think S wouldn’t as much appreciate me shoving a whole cheesecake in her “now I lose the baby weight” face. SO, I decided mini cheesecakes would do the trip. The family can eat, a bite or 2 at a time, as much as they want, and in a couple of days (or… before if we’re smart) we throw the rest in the freezer.

Here’s the recipe, which is supposed to work for a 9″ springform pan. For me, it filled about two dozen mini muffins and eight regular muffin cups. I’ll buy an ingenious mini cheesecake pan before I do this again so it will be prettier for you. For these I used regular muffin pans with paper liners.

Ingredients:
1/3 c. butter or margarine, melted
1 1/2 c. graham cracker crumbs
1/3 c. firmly packed brown sugar
1 14 oz. can Sweetened Condensed Milk
3/4 c. water
1 3.4 oz package butterscotch pudding and pie filling mix
3 8 oz. packages cream cheese, softened
1 tsp. vanilla
3 eggs
whipped cream
crushed butterscotch candies

Preheat oven to 375 degrees
1. Mix melted butter, graham cracker crumbs and brown sugar. Press into bottom of pan. I baked for about 3 minutes (I normally do about 5 for full cheesecakes) even though the directions didn’t say to. It certainly didn’t hurt anything!

2. Mix sweetened condensed milk and water in medium saucepan. When well mixed, add pudding mix and cook over medium heat until it is thick and bubbly.

3. Beat softened cream cheese until light and fluffy. Add eggs and vanilla. When well blended, add butterscotch mixture to it.

4. Fill cheesecake pan (or mini muffin cups!) They puff up quite a bit when they bake, but as soon as they start to cool they (more than) sink in, so keep that in mind and go ahead and fill ’em up.

5. For full cheesecake, bake for 50 minutes or until edges start to turn brown. The center will be a bit wobbly still. For the mini cups, I decided to make for 13 minutes and test it out. Both sizes passed the toothpick test (stick a toothpick in the center; if it comes out clean, you’re good to go!) so I yanked them.

6. Let cool to room temperature, then place in refrigerator. To serve, add a dollop of whipped cream or Cool Whip and top with crushed butterscotch hard candies.

This is a great twist on a classic cheesecake with just a hint of butterscotch! I’ll definitely be making these again and again.  I’d say they could be frozen up to 1 month for maximum deliciousness. Thaw in the refrigerator (probably overnight if a whole cheesecake). And enjoy!

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2 responses to “Butterscotch Cheesecake

  1. How can a slice of heaven be so sinful?

  2. Pingback: Vegan Asparagus Frittata | I Eat Veg

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