Butterscotch Pumpkin Pudding Cheesecake Food

BUTTERSCOTCH PUDDING CHEESECAKE PIE

Steps:

• Preheat oven to 350°F.**
• Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
• Bake 10 minutes, or until lightly browned. Set aside to cool completely.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and milk until thoroughly combined and smooth.
• In a separate bowl, whip the cream until firm peaks form. Gently fold into the cream cheese mixture.
• Spread the cheesecake filling evenly in the cooled crust. Cover loosely and refrigerate.
• Prepare the pudding as directed through transferring to a bowl and covering. Chill for an hour.
• Spread the chilled pudding on top of the cheesecake layer. Cover again with plastic wrap applied directly to the surface of the pudding. Chill for at least an hour.
• Spread the sweetened whipped cream on top of the pudding.
• If desired, sprinkle the top with cocoa powder.

BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS

Steps:

• Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
• In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
• Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
• Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
• Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

BUTTERSCOTCH PUMPKIN PUDDING CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
• Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

PUMPKIN CHEESECAKE PUDDING

Steps:

• 1. Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
• 2. Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

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 PUMPKIN PIE

Steps:

• In a small bowl, combine cracker crumbs and butter; press onto the bottom of a 9-in. pie plate. Bake at 350° for 10 minutes; cool. , For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the pumpkin, cinnamon and nutmeg until blended., Pour into crust. Chill for at least 2 hours. Combine topping ingredients; serve with pie.

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE

Steps:

• Prepare spice cake mix according to instructions on the box. Allow to cool completely.
• Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
• In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
• In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
• To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
• To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
• Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle a second portion of the cake crumbs.
• Gently spread half of the Cool Whip mixture over the cake crumbs.
• Sprinkle the third portion of cake crumbs over the Cool Whip.
• Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle the fourth and final layer of cake crumbs.
• Spread remaining Cool Whip mixture.
• Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
• Enjoy!

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.

PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)

Steps:

• Crust:.
• Heat oven to 350°F.
• Spray 8 inch springform pan with nonstick coating.
• Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
• Bake for 7 minutes (or until browned). Cool.
• Cheesecake:.
• Beat cream cheeses until smooth in large bowl.
• Add Splenda, syrup and maple flavoring and beat well.
• Add oil and egg white and beat until smooth and creamy.
• Stir in butterscoth chips by hand.
• Pour mixture into prepared crust and place in oven.
• Reduce heat to 325°F.
• Bake for 60 minutes (or until middle is just set).
• Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
• Refrigerate overnight, slice and enjoy!