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Acorn Candy Cookies
Dessert American

Acorn Candy Cookies

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Smear a small amount of frosting onto flat bottom of 1 candy kiss; press onto flat bottom of 1 vanilla wafer cookie. Smear a small amount of frosting onto flat bottom of 1 butterscotch chip; press onto rounded top of same cookie. Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry, about 30 minutes.

By What's for dinner, mom?

No-Bake Chocolate Chow Mein Cookie Clusters
Dessert American

No-Bake Chocolate Chow Mein Cookie Clusters

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
  2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Peanut Butter Haystacks
Dessert American

Peanut Butter Haystacks

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Line a baking tray with waxed paper.
  2. 2 Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
  3. 3 Stir noodles and peanuts into melted peanut butter mixture.
  4. 4 Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set.

By Carole Zee

Crispy Tiger Butter Bars
Dessert American

Crispy Tiger Butter Bars

4.0

Prep
10 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
  2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
  3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
  4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
  5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Peanut Butter Marshmallow Squares
Dessert American

Peanut Butter Marshmallow Squares

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Grease a 9x13-inch pan.
  2. 2 Place butterscotch chips, peanut butter, and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and combined, about 5 minutes.
  3. 3 Stir marshmallows, coconut, and walnuts into butterscotch mixture until evenly combined.
  4. 4 Pour mixture into prepared pan. Refrigerate until set, about 1 hour. Cut into 18 squares and store in the refrigerator.

By Brenda Moore

Homemade Peanut Butter Chews
Dessert American

Homemade Peanut Butter Chews

4.6

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat.
  3. 3 Stir in peanut butter until well blended. Mix in cereal until evenly coated.
  4. 4 Drop by spoonfuls onto waxed paper.
  5. 5 In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth.
  6. 6 Drizzle on the top of the cookies.

By Cindy

Crispy Peanut Butter Chocolate Log
Dessert American

Crispy Peanut Butter Chocolate Log

4.7

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Line a 15x10x1-inch jelly roll pan with waxed paper. Grease the waxed paper.
  2. 2 Combine marshmallows, butter, and peanut butter in a large microwave-safe bowl; cover bowl. Microwave until marshmallows are melted, about 2 minutes. Stir well.
  3. 3 Stir cereal into marshmallow mixture until well coated; spread into the prepared pan.
  4. 4 Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave until melted, about 2 minutes. Stir well.
  5. 5 Spread chocolate mixture over cereal mixture, leaving a 1-inch border around edges. Roll cereal mixture around chocolate filling, jelly-roll style, starting with a short side. Peel away waxed paper while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

By Tours71

Easy Magic Cookie Bars
Dessert American

Easy Magic Cookie Bars

4.7

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour melted margarine into a 9x13-inch pan. Sprinkle graham cracker crumbs evenly over top. Place chopped nuts over crumbs, then scatter with chocolate and butterscotch chips. Add flaked coconut, then pour condensed milk evenly over top.
  3. 3 Bake in the preheated oven until lightly browned on top, 25 to 30 minutes. Cool for at least 20 minutes before cutting into 24 bars.

By Shawn Bowers

Easy "No Measure" S'mores Bars
Dessert American

Easy "No Measure" S'mores Bars

4.7

Prep
10 min
Cook
17 min
Total
87 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray.
  2. 2 Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top.
  3. 3 Bake in the preheated oven until bubbly, 17 to 20 minutes.
  4. 4 Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.

By Tonna Jacobson

Seven Layer Bars
Dessert American

Seven Layer Bars

4.8

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Put butter in 13x9-inch baking dish and place in oven until melted. Swirl to coat bottom and sides with butter.
  3. 3 Spread graham cracker crumbs evenly over bottom of pan.
  4. 4 Layer chocolate chips, butterscotch chips, and walnuts over crumbs.
  5. 5 Pour condensed milk over walnuts and sprinkle with coconut.
  6. 6 Bake in preheated oven until edges are golden brown, about 25 minutes.
  7. 7 Let cool completely in the pan before cutting into 36 bars.

By P. Tindall

Creamy and Tasty Eggnog Fudge
Dessert American

Creamy and Tasty Eggnog Fudge

4.4

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
  2. 2 Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
  3. 3 Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
  4. 4 Set fudge aside at room temperature until set, at least 15 minutes.

By LOONEYPROFESSOR

Scotcharoos
Dessert American

Scotcharoos

4.7

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Generously butter a 9x13-inch baking pan; set aside.
  2. 2 Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove pot from the heat.
  3. 3 Stir in rice cereal until well combined.
  4. 4 Transfer mixture into the prepared pan and pat it down with buttered hands.
  5. 5 Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth.
  6. 6 Spread over top of bars.
  7. 7 Cool completely, about 20 minutes, before cutting into 24 squares.

By WALLEYE

Cookie Ice Cream Sandwiches
Dessert American

Cookie Ice Cream Sandwiches

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. 2 Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
  3. 3 Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

By momtomany

Butterscotch Cheesecake Bars
Dessert American

Butterscotch Cheesecake Bars

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
  3. 3 Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

By zeokofski

Seven Layer Cookie Bars
Dessert American

Seven Layer Cookie Bars

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) for a glass baking pan.
  2. 2 Mix graham cracker crumbs and butter together in a small bowl until combined. Press crumb mixture firmly on the bottom of a 13x9-inch baking pan.
  3. 3 Pour sweetened condensed milk evenly over crumb mixture; layer evenly with chocolate chips and butterscotch chips. Top with flaked coconut and sprinkle over chopped nuts; press down firmly with a fork.
  4. 4 Bake in the preheated oven until lightly browned, about 25 minutes. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

By Eagle brand

Naughty Nutty Blondies
Dessert American

Naughty Nutty Blondies

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 2 Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.
  3. 3 Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.

By Sara Homsher

Cheater's Apple Strudel
Dessert American

Cheater's Apple Strudel

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
  2. 2 On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
  3. 3 Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
  4. 4 Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

By Melody Couture

Almond Joy® Cookie Bar
Dessert American

Almond Joy® Cookie Bar

3.5

Prep
15 min
Cook
12 min
Total
57 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
  3. 3 Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
  4. 4 Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
  5. 5 Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes.

By angienyc

Butterscotch Pumpkin Cookies
Dessert American

Butterscotch Pumpkin Cookies

4.5

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Cream shortening and sugar together in a medium bowl; stir in pumpkin and vanilla. Sift flour, salt, baking soda, baking powder, and cinnamon together; stir into creamed mixture. Mix in butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

By M J som

Oatmeal Scotchies in a Pan
Dessert American

Oatmeal Scotchies in a Pan

4.7

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
  3. 3 Mash butter, white sugar, and brown sugar together in a large bowl until smooth; beat in eggs until a creamy mixture forms. Gradually beat in flour mixture, 1 1/2 cups butterscotch chips, and rolled oats.
  4. 4 Press dough into the prepared baking dish; sprinkle top with remaining 1/2 cup butterscotch chips.
  5. 5 Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Cool in the pan before cutting into 24 bars.

By ABELAIRE

Oatmeal Butterscotch Cookies
Dessert American

Oatmeal Butterscotch Cookies

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy.
  3. 3 Add eggs one at a time, beating well after each addition. Beat in vanilla.
  4. 4 Stir together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add flour mixture to butter mixture and mix until blended.
  5. 5 Mix in oats and butterscotch chips until combined.
  6. 6 Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake in the preheated oven until the edges begin to brown, 8 to 10 minutes.

By Jolene

Marshmallow Layer Bars
Dessert American

Marshmallow Layer Bars

4.3

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
  3. 3 Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
  4. 4 Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

By Shannon

Pumpkin Butterscotch Cookies
Dessert American

Pumpkin Butterscotch Cookies

4.4

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper; grease paper with butter.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Set aside.
  3. 3 Beat white sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Beat in pumpkin purée, oil, and vanilla extract on low speed until blended.
  4. 4 Beat flour mixture into pumpkin mixture on low speed until just incorporated: fold in butterscotch chips.
  5. 5 Drop ¼ cupfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten dough tops with a spatula.
  6. 6 Bake in the preheated oven until edges are golden, about 15 minutes. Cool on baking sheets briefly before transferring cookies to a wire rack to cool completely. Sprinkle cookies with confectioners' sugar.

By Gio_Bowers

Kitchen Sink Cookies
Dessert American

Kitchen Sink Cookies

4.7

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, cream butter and brown sugar until smooth. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and salt in a bowl; stir flour mixture into butter mixture. Mix in oats, chocolate chips, vanilla chips, butterscotch chips, and pecans. Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  3. 3 Bake in batches in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Cara

Pumpkin Pie Blondies
Dessert American

Pumpkin Pie Blondies

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
  2. 2 Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
  3. 3 Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
  4. 4 Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
  5. 5 Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

By NJmom

Oreo®-Stuffed Oatmeal Scotchies
Dessert American

Oreo®-Stuffed Oatmeal Scotchies

4.2

Prep
20 min
Cook
14 min
Total
94 min

Instructions

  1. 1 Line 2 baking sheets with parchment paper and spray with cooking spray.
  2. 2 Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
  3. 3 Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
  4. 4 Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
  5. 5 Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
  6. 6 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  7. 7 Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
  8. 8 Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

By Julie Hubert

Caramel-Pumpkin Blondies
Dessert American

Caramel-Pumpkin Blondies

Prep
15 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. 2 Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
  3. 3 Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
  4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
  5. 5 Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
  6. 6 Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

By smg2972

Butterscotch Cheesecake
Dessert American

Butterscotch Cheesecake

5.0

Prep
30 min
Cook
100 min
Total
820 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
  2. 2 Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
  3. 3 Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
  4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
  5. 5 Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
  6. 6 Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
  7. 7 Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
  8. 8 Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
  9. 9 Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
  10. 10 Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

By Pam Lolley