Butterscotch Cheesecake

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Ingredients
1-1/2 cups biscuit crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
Filling
1 can (14 oz) condensed milk
3/4 cup cold milk
4 oz butterscotch pudding mix
24 oz cream cheese, softened
1 tsp vanilla essence
3 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, to decorate
How to make Butterscotch Cheesecake

METHOD:

In a small bowl, combine biscuit crumbs and sugar; stir in butter.

Press onto the bottom of a 9” greased springform pan.

Put foil all around outside of tin. Place pan on a baking sheet. Bake at 180 degrees C for 10 minutes.

Cool on a wire rack. For the filling, in a small bowl, whisk the cold milk, condensed milk and pudding mix.

Let stand for 2 minutes. Meanwhile, in another large bowl, beat cream cheese until smooth. Beat in pudding and vanilla.

Add eggs and beat until just combined.

Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 180 degrees C for 60 minutes or until center is almost set and top appears dull. Remove springform pan from water bath.

Cool on a wire rack. Carefully run a knife around edge of pan to loosen; cool to room temperature and then refrigerate overnight

Garnish with whipped cream and butterscotch candies.
Posted By: Fuzia Ashraf, Quatta

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