Prep time: 30 min | Bake: 65 in + chilling | Yield: 12 servings

Ingredients

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 milk

1 pkg. (3.4 oz.) instant butterscotch pudding mix

3 pkg. (8 oz. each) cream cheese, softened

1 tsp vanilla extract

3 eggs, lightly beaten

Whipped Cream and crushed butterscotch candies, optional

Instructions

  1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch 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 on a baking sheet. Bake at 325° for 10 minutes. Cool on a wore 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 inch 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. 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.