Ingredients

The following ingredients have 12 Servings
  • 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 large eggs, room temperature, lightly beaten
  • Optional: Whipped cream and crushed butterscotch candies

Instruction

  • 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, covering when completely cooled. Garnish with whipped cream and butterscotch candies if desired.