Butterscotch Cheesecake

By JanetLynn198

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/3 cup butter, melted
• 3/4 cup milk
• 14 oz sweetened condensed milk
• small box instant butterscotch pudding
• 24 oz cream cheese, softened
• 1 tsp vanilla extract
• 3 large eggs

Details

Servings 12

Preparation

Step 1

1. Combine the cracker crumbs, brown sugar and melted butter. Press into the bottom of a grease and floured 9" or 10" springform pan. Bake at 350F for 10 mins and cool. Lower oven temp to 325F and place a baking pan with water on lower oven rack.

2. Whisk the milk, sweetened condensed milk and the pudding mix for 2 mins and let stand until semi-set.

3. In a large bowl, beat the cream cheese until smooth. Add the pudding mix and then the vanilla. Add the eggs one at a time. Do not over-beat the mix. Pour over the cooled crust and bake at 325F for 60-75 mins until the center is almost set and the top appears dull.

Note: Leave oven door half-open for about an hour with cake inside. Do not refrigerate cake until it has been cooled out of the oven for several hours.