Butterscotch Babycakes Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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use 4 3 cans for these tiny cheesecakes..choice of crumbs is up to you..I have used graham, choco, shortbread, biscotti...drizzle dessert plates with butterscotch sauce before serving...nice presentation... Ingredients:
1/3 cup margarine |
1 cup finely ground pecans |
8 ounces cream cheese, softened |
1/2 cup sour cream |
1 large egg, beaten |
1 teaspoon vanilla extract |
3/4 cup melted butterscotch chips |
1/2 cup cooked butterscotch pudding |
Directions:
1. Make crust by rubbing softened margarine in sides and bottom of can.Press pecan meals on sides and bottom of can.Chill while preparing batter.
2. BATTER:.
3. Beat cream cheese till smooth, add sour cream and egg, mix well.
4. Blend in melted butterscotch chips, and remaining ingredients.
5. The batter might begin to stiffen as it cools,
6. Pour equal amounts of batter into each pan.
7. Bake at 325* for 25-30 minutes, tap with flat fingernails.
8. Edges should be semi-set and center jiggly.
9. Remove from oven and let set 1 hour.
10. DO NOT OVERBAKE:.
11. run a smooth knife around edges of can.invert onto saucer, then invert onto serving plate, crumb side down.
12. Cover and refrigerate 1 hour.
13. Top with whipped cream and pecans bits and a couple of butterscotch chips or a drizzle of butterscotch chips.
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