Butterscotch Pudding Cheesecake Pie Recipes

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

LOADED BUTTERSCOTCH CHEESECAKE

Steps:

• CRUST
• 1. Heat oven to 325 degrees.
• 2. In a small bowl, combine crust ingredients and mix well.
• 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
• 4. Bake crust for 10 minutes.
• 5. Remove pan from oven and allow to cool.
• 6. When cool, prepare the pan for a water bath by covering the outsides of the pan with aluminum foil. Set aside.
• CHEESECAKE FILLING AND TOPPING
• 1. Reduce oven to 300 degrees.
• 2. In a large mixer bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• 3. Add eggs two at a time, beating slowly and scraping the sides of the bowl after each addition.
• 4. Add the vanilla extract. Beat on low speed until well combined. Set aside.
• 5. Add 1/2 cup of milk and 1 cup of butterscotch chips to a medium sized saucepan. Heat on medium heat until butterscotch chips are completely melted. Do not boil.
• 6. In a small bowl, add butterscotch pudding mix to remaining 1/2 cup of milk. Whisk until combined, then slowly pour into the saucepan with the melted butterscotch chips. Whisk mixture until everything is melted and smooth. Mixture will begin to thicken.
• 7. With the mixer running, slowly add the butterscotch mixture to the cheesecake mixture and mix until smooth.
• 8. Pour the filling into the pan.
• 9. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
• 10. Place aluminum foil covered springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• 11. Bake for 1 hour and 30-35 minutes. Center will be jiggly.
• 12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
• 13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
• 14. Remove cheesecake from oven and chill.
• 15. Once cold and firm, remove cheesecake from springform pan and place on serving plate.
• 16. Place 1 cup butterscotch chips and heavy cream in a microwave safe bowl and heat until the cream begins to boil.
• 17. Whisk butterscotch mixture until smooth, then pour over the top of the cheesecake.
• 18. Top cheesecake with additional 1/2 cup of butterscotch chips, if desired.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

BUTTERSCOTCH PUMPKIN PUDDING CHEESECAKE

Steps:

• 1. Whip softened cream cheese and pumpkin until smooth.
• 2. Add pudding and spices. Blend until creamy.
• 3. Fold in whipped cream topping and mix until blended.
• 4. Pour into crust and top with pecans.
• 5. Chill for at least 1 hour before serving.

BUTTERSCOTCH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BUTTERSCOTCH CREAM CHEESE PIE

Steps:

• In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
• On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
• Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.