Butterscotch Cheesecake

Serving Size: 1

Ingredients:
rebecca stinnett-mxxm06b
-----crust-----
1/2 cup butter -- soft
1 cup flour(-1tbsp)
1 tablespoon confectioner's sugar
1/2 cup fine chopped pecans
-----cheese filling-----
8 ounce cream cheese -- softened
1 cup confectioner's sugar
2 pint whipping cream -- whipped
-----butterscotch filling-----
2 package butterscotch pudding
3 cup milk
-----topping-----
2 pint whipping cream -- whipped
1 tablespoon sugar

Cooking Directions:

Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a
difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15
minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add
whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled
crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk,
cool, spread on set chilled cheese layer. Chill in refrigerator. Topping:
Whip whipping cream until foamy and add sugar. whip until light peaks
form.( or use 1 9-oz container of cool whip.