•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 eggs, lightly beaten
•Whipped cream and crushed butterscotch candies, optional
•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.
Yield: 12 servings.
~~Taste of Home, October/November 2009~~