Aunt Ruth's Famous Butterscotch Cheesecake

By Addie

""Aunt Ruth" was our nanny when I was little. She made this cheesecake often, many times as an after school project so I could help her. It was torture when my sister and I had to wait until the next day to have a piece since it had to chill overnight. Recently I visited my old neighborhood and stopped by her house. Sure enough, she offered me a piece of her wonderful cheesecake. I made sure to leave with a copy of the recipe!" Trisha Kruse, Eagle, Idaho

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup cold 2% milk
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 3 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• Whipped cream and crushed butterscotch candies, optional

Preparation

Step 1

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired. Yield: 12 servings.
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REVIEWS:

Absolutely delicious! First cheesecake I ever made (decided to try this b/c we had most of the ingredients already), and it turned out fantastic!! I used a 9" glass pan with the temp at 300 for an hour, then boosted the temp to 325 for 15 additional minutes. I wasn't sure whether to leave the foil wrapped around the pan during the baking of the filling. Probably a dumb question, but oh well...(I left it on).

Made this for Father's Day. It was a hit! I will definitely be making it again.

The cheesecake did not setup, turned out like pudding.

I made this for our neighbors a couple months ago and they raved about it, we sampled it yesterday and it was delicious!

Absolutely delicious! I didn't change a thing- cooked for 65 minutes and voile! Out popped an immaculate butterscotch cheesecake. I decorated it with chocolate chips and butterscotch drizzle. I WILL make this again.