Best 4 Butterscotch Pumpkin Pudding Cheesecake Recipes

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Prepare to tantalize your taste buds with the ultimate dessert sensation: the Butterscotch Pumpkin Pudding Cheesecake. This heavenly creation combines the rich, creamy flavors of butterscotch and pumpkin pudding with the velvety texture of a cheesecake. It's a perfect blend of sweet, tangy, and savory that will leave you craving more. With its stunning appearance and unforgettable taste, this dessert is sure to be the star of any gathering. So, gather your ingredients and embark on a culinary journey to create this masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE



Aunt Ruth's Famous Butterscotch Cheesecake image

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

1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
Whipped cream and crushed butterscotch candies, optional

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.

PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)



Pumpkin Butterscotch Cheesecake (Light) image

A creamy cheesecake with a light pumpkin flavor and butterscoth chips. Preparation time does NOT include cooling time.

Provided by cjbamboo

Categories     Cheesecake

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons butter, melted
1/4 cup graham cracker crumbs
1/4 cup oats
1/4 cup Splenda sugar substitute
2 (8 ounce) packages light cream cheese
1 (8 ounce) package fat free cream cheese
3/4 cup Splenda sugar substitute
1/4 cup sugar-free maple syrup
2 teaspoons maple flavoring
1 teaspoon oil
1/3 cup egg white
1/4 cup butterscotch chips

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!

Nutrition Facts : Calories 339.3, Fat 23.1, SaturatedFat 14.3, Cholesterol 63.8, Sodium 566.7, Carbohydrate 16.3, Fiber 0.8, Sugar 6.1, Protein 16

BUTTERSCOTCH PUMPKIN PIE



Butterscotch Pumpkin Pie image

When I'm in the mood for something sweet, this is the recipe I reach for. The addition of butterscotch pudding makes this a tasty twist on traditional pumpkin pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 cup graham cracker crumbs
1/4 cup butter, melted
FILLING:
1 cup fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup reduced-fat whipped topping
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 148 calories, Fat 9g fat, Cholesterol 1mg cholesterol, Sodium 203mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.

BUTTERSCOTCH AND PUMPKIN PUDDING



Butterscotch and Pumpkin Pudding image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (4 ounce) package sugar-free instant butterscotch pudding mix
1 1/2 cups low-fat milk
1 cup canned pumpkin (not pie mix) or 1 cup fresh cooked pumpkin (not pie mix)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
sugar-free Cool Whip or Dream Whip
1 teaspoon vanilla

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.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree.
  • Make sure the cream cheese is softened to room temperature before you start baking. This will help it blend smoothly with the other ingredients.
  • Don't overbeat the batter. Overbeating can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

Butterscotch pumpkin pudding cheesecake is a delicious and festive dessert that is perfect for fall gatherings. It is easy to make and can be tailored to your own tastes. Whether you like a sweet, tart, or savory cheesecake, this recipe has something for everyone. So next time you are looking for a special dessert to impress your friends and family, give this butterscotch pumpkin pudding cheesecake a try!

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