Aunt Ruth’s Famous Butterscotch Cheesecake
Total TimePrep: 30 min. Bake: 65 min. + chilling
Completely absolutely delicious!!! Followed directions exactly since I've never made cheesecake, and it was about the best thing I've ever had. Made for a church function, ALL of it was gone, and it won the dessert contest!!
I never use a water bath. If the cheesecake cracks a little just put sour cream or whipped cream or fruit over the top to hide it. Don't risk getting water in your cheesecake. Also I use full whole milk, not 2% for a full flavored cheesecake that will set up nice and not be runny.
This cheesecake was one of the best I've ever made. I thought some water got into it, but it didn't affect it at all. So smooth and creamy! It didn't last long in this house!
I've made this 4 times now, 3 times as it is and once as a oreo cheesecake (same recipe but vanilla instant pudding instead of butterscotch and a oreo base)All four times it was amazing and others loved it too. One of the times I made it water got through the tinfoil and it didnt set all the way through but it was still really yummy.
Folks at work and home seemed to think this was the best cheesecake I had ever made. The recipe was awesome!The butterscotch and cream cheese flavors balanced each other very well, with neither being too powerful. I also often have trouble with crusts being too tough, but this crust was perfect.Served with a choice of Cool Whip or Reddi-wip.
This cheesecake was terrible... I've been making cheesecakes for over 30 years and never had one flop... This one didn't set up properly, but thought we could eat it anyway... the taste was even bad.. will not make again...
I have some real butterscotch fans in my family, so this was definitely a recipe that caught my eye. It was not hard to make, and it tasted great. I can see lots of fun and likely tasty variations from changing out the flavor of the pudding mix used.
cheesecake make the day and this one tops the list as yummy the only hard thing about this recipe is the wait while it chills over night.
This cheesecake helped make me famous among my coworkers and my family. It is the MOST FANTASTIC recipe and it is simple, as well. A double winner in my book! :)
Never made a cheesecake with sweetened condensed milk or had to put the pan in a water bath so it was a 1st. I made 2 to freeze for the holidays and they turned out great. The only thing I noticed is that the crust crumbled very easy compared to other cheesecakes I've made. Maybe just needs a bit more butter or something. I doubled up on the foil just to be safe water would not leak in and it was great.