AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
BUTTERSCOTCH CREAM CHEESE PIE
If you like Butterscotch, you will love this pie. Very easy to make and takes little time. I got this recipe from my beloved aunt in Rogersville, Missouri. ENJOY!
Provided by Stephanie Dodd
Categories Pies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Beat cream cheese until fluffy or creamy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in Cool Whip and pour into graham cracker crust. Chill at least two hours until set.
BUTTERSCOTCH PIE
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
BUTTERSCOTCH CREAM CHEESE PIE
Make and share this Butterscotch Cream Cheese Pie recipe from Food.com.
Provided by MissBobLoblaw
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 496, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325.3, Carbohydrate 53.8, Fiber 0.5, Sugar 45, Protein 7.7
CANADIAN BUTTERSCOTCH PIE
Make and share this Canadian Butterscotch pie recipe from Food.com.
Provided by Maineiac
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
- Remove from heat and add vanilla and butter-- pour into pre-baked crust.
- Chill.
Nutrition Facts : Calories 1551.2, Fat 65, SaturatedFat 37.5, Cholesterol 726.3, Sodium 2897.6, Carbohydrate 217.3, Fiber 1.1, Sugar 159.7, Protein 27.9
BUTTERSCOTCH COFFEE PIE
Imagine a big, soft, warm chocolate chip cookie and you'll be about halfway to figuring out what this pie tastes like. Now take out the chocolate chips, replace them with butterscotch chips, and flavor the whole thing with coffee and you'll know just what to expect. There's a good reason for my analogy: this recipe was adapted from a much beloved recipe for Toll House pie, sometimes called chocolate chip pie. The filling is quite similar, though - with the changes I mentioned - something quite original and very delicious. Even better with lightly sweetened whipped cream or vanilla ice cream.
Provided by Annacia
Categories Pie
Time 1h8m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- While the oven preheats, put your pie shell in the refrigerator to keep it cool.
- FILLING:.
- Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
- The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
- Blend in the vanilla.
- Add the flour and salt and blend the filling until evenly mixed.
- Blend in the milk, then stir in the butterscotch chips and nuts.
- Scrape the filling into the chilled pie shell, smoothing with a spoon.
- Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
- When done, the top of the pie will turn dark golden brown.
- That's fine, and it does not mean it has over-baked.
- Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
- Transfer the pie to a cooling rack and cool.
- The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.
Nutrition Facts : Calories 531.8, Fat 29.1, SaturatedFat 15, Cholesterol 83.9, Sodium 225.5, Carbohydrate 64.5, Fiber 0.9, Sugar 50.1, Protein 4.9
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
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