Butterscotch Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes


  • 1/3 cup butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3/4 cup cold water
  • 1 (3 5/8 oz.) package butterscotch pudding and pie filling
  • 3 (8 oz.) packages cream cheese, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Whipped cream
  • Crushed hard butterscotch candy


  • HEAT oven to 375°F. Combine butter, graham cracker crumbs and brown sugar in small bowl; press firmly onto bottom of ungreased 9-inch springform pan.
  • COMBINE sweetened condensed milk and water in medium saucepan; mix well. Stir in pudding mix. Cook and stir over medium heat until thickened and bubbly.
  • BEAT cream cheese in large bowl until fluffy. Beat in eggs and vanilla; beat in pudding mixture. Pour into prepared pan.
  • BAKE 50 minutes or until golden brown around edge (center will be soft). Cool to room temperature. Chill. Garnish with whipped cream and crushed candy.
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