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Butterscotch Cheesecake
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Butterscotch Cheesecake
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The flavors of traditional cheesecake and butterscotch mingle in a dessert that has a cool and creamy flan-like consistency.

Prep time
0:30
Bake/Cook time
1:30
Plan for

Refrigerate overnight

Yield
12 servings
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Butterscotch Cheesecake
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
1:30
Plan For

Refrigerate overnight

Yield :
12 servings

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Place a greased 9-inch spring-form pan on a double thickness of foil, securely wrap foil around pan.
  3. In a food processor combine crumbs and 1/3 cup sugar; pulse a couple times and then slowly add butter.
  4. Press onto bottom of pan, place pan on baking sheet. Bake for 10 minutes, cool on wire rack.
  5. In a medium bowl, add cream cheese and 1/2 cup sugar, beat on low speed. Add vanilla and eggs one at a time and mix together. Set aside.
  6. In a small bowl, whisk pudding and milk together and add to cream cheese mixture. Stir well. Place pan into a large baking pan; pour mixture into crust. Place pans in oven. Add 1 inch of hot water into outer pan.
  7. Bake for 60 minutes or until center is almost set and top appears dull. Turn off oven and leave door open for 30 minutes. Remove pan from water bath and cool for 10 min on rack. Refrigerate overnight, garnish with whipped cream.

IMPERIAL SUGAR INSIGHT

Tested by Gerry Speirs @Foodness Gracious.

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