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Butterscotch Cheesecake

Author/Submitted by:
Servings: 1
Categories: Cheesecakes / Desserts


1/2  cup  Butter, soft
1  cup  Flour
1  tablespoon  Confectioner's sugar
1/2  cup  Pecans, finely chopped

8  ounces  Cream cheese, softened
1  cup  Confectioner's sugar
2  pints  Whipping cream, whipped

2  packages  Butterscotch pudding mix, not instant
3  cups  Milk

2  pints  Whipping cream, whipped
1  tablespoon  Sugar

1. Crust: Cut butter into flour. Mix thoroughly. Add pecans. Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool.

2. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream. Mix thorougly. Spread on cooled crust. Chill in fridge.

3. Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator.

4. Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form. Top cheesecake.

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