MADE WITH LOVEAunt Ruth was our nanny when I was little, and she 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.
—Trisha Kruse, Eagle, ID
Prep: 30 min. • Bake: 65 min. + chilling • Makes: 12 servings
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 oz.) sweetened condensed milk
3/4 cup cold 2% milk
1 pkg. (3.4 oz.) instant butterscotch pudding mix
3 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla extract
3 large eggs, lightly beaten
Whipped cream and crushed butterscotch candies, optional
1. 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 the cracker crumbs and sugar; stir in butter. Press onto bottom of the prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2. In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
3. 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.
4. 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.
5. 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.
Per piece: 473 cal., 30g fat (18g sat. fat), 141mg chol., 460mg sod., 42g carb. (34g sugars, 0 fiber), 10g pro.
MADE WITH LOVE
When I visited my old neighborhood, I stopped by Aunt Ruth’s, where she offered me a piece of her cheesecake. She was kind enough to make sure I left with a copy of the recipe. I think of her every time I make this.
TRISHA KRUSE EAGLE, ID