Butterscotch Cheesecake

What you need:

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup brown sugar
    • 1/3 cup unsalted butter, melted
    • 1 can (14 oz.) sweetened condensed milk
    • 3/4 cup cold milk
    • 1 pkg. (3.4 oz.) instant butterscotch pudding mix
    • 3 pkg. (8 oz. each) cream cheese, at room temperature
    • 1 tsp. vanilla extract
    • 3 large eggs, at room temperature
    • Chocolate chips
    • Whipped cream, if desired

Directions:

    1. In a small bowl, combine graham cracker crumbs and brown sugar. Stir in butter.
    2. Press into the bottom of a greased 9-inch springform pan.
    3. Bake in a preheated 325 degree oven for 10 minutes. Then cool on a wire rack.
    4. In a small bowl, whisk together sweetened condensed milk, cold milk, and instant butterscotch pudding mix for 2 minutes. Let stand for 2 minutes.
    5. In a large bowl, beat cream cheese until smooth.
    6. Then beat in pudding and vanilla.
    7. Add eggs on low until just combined. Stir in chocolate chips.
    8. Pour over cooled crust.
    9. Bake in a preheated 325 degree oven for 65 to 75 minutes or until center is almost set.
    10. Cool on a wire rack for 10 minutes.
    11. Run a knife along the edge of the pan. Let cool for an hour at room temperature.
    12. Refrigerate for 8 hours or overnight. Serve topped with whipped cream.

Recipe from Taste of Home

Posted on Fantastical Sharing of Recipes