Butterscotch cheesecake

 
                          BUTTERSCOTCH CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes                      Cakes
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Rebecca Stinnett-MXXM06B
                         -----CRUST-----
      1/2  cup           Butter -- soft
    1      cup           Flour(-1tbsp)
    1      tablespoon    Confectioner's sugar
      1/2  cup           Fine chopped pecans
                         -----CHEESE FILLING-----
    8      ounce         Cream cheese -- softened
    1      cup           Confectioner's sugar
    2      pint          Whipping cream -- whipped
                         -----BUTTERSCOTCH FILLING-----
    2      package       Butterscotch pudding
    3      cup           Milk
                         -----TOPPING-----
    2      pint          Whipping cream -- whipped
    1      tablespoon    Sugar
 
 Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a
 difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes.
 Cool.
 
 Cheese filling: Mix together cream cheese and sugar.
 
 Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled
 crust. Chill in fridge.
 
 Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled
 cheese layer. Chill in refrigerator.
 
 Topping: Whip whipping cream until foamy and add sugar.
 whip until light peaks form.( or use 1 9-oz container of cool whip.
 
 
 
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