I’ve been having a lot of fun with cheesecakes since I wrote my last blog a couple of days ago. Taste of Home ran a recipe for Aunt Somebody’s Butterscotch Cheesecake. Of course, you can go to the magazine and check it out, but I came up with some really good little variations on that recipe. For instance, what if you don’t have Vanilla wafers for a bottom crust? OR, graham crackers! Well did you know you can use just about any sweet cereal (about 2 cups crushed), add 1/3 stick melted butter, and voila! There’s your crust! Just put about a Tbs. in the bottom of each muffin cup. If you don’t have sweet cereal, use it anyway (like cornflakes or Special K) , and add 1/4 cup sugar to it. Or if you are REALLY adventurous, keep the crust savory–like with crushed pretzels. Oh, the Possibilities!
BUTTERSCOTCH CHEESECAKES FOR DUMMIES
2 blocks cream cheese, softened (8 oz. each)
1/3 cup sugar
1 tsp. vanilla
Now here’s where the fun comes in: Take one pkg Instant Butterscotch pudding and mix it into 3/4 cup whole milk. Let set a few minutes, until it’s set, and now beat it into the cream cheese mixture, which you have beaten together till smooth. Pour into muffin cups which have a little bottom “crust” (as described in the text above). Bake about 18-20 minutes at 350. When cool, put a dollop of prepared white frosting or whipped cream. (I know it’s a sin, but I use frosting that is already in the can for this. Now top with crushed toffee bits or nuts of your choice. This will thrill a crowd……ask me how I know!
NOTE: This recipe really got me thinking about all the variations you could make. For instance, I am going to try Pistachio pudding next–it’s my favorite flavor. For the garnish of the topping on this one, I would put crushed pistachio nuts. And what if I liked lemon? I’d use lemon pudding, and put a few crushed lemon drops on top–and I could always add some lemon zest in or on them. Chocolate chip? Strawberry? Let me know if YOU try anything great!
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