Butterscotch Cheesecake

By á-47

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup cold 2% milk
• 1 pkg. (3.4 oz) instant butterscotch pudding mix
• 3 pkgs. (8 oz each) cream cheese, softened
• 1 tea. vanilla
• 3 eggs, lightly beaten

Preparation

Step 1

Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" 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 degrees for 10 minutes. Cool on a wire rack.

In a small bowl, whisk the milks and the 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:" 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.