Pecan-Butterscotch Pudding Cheesecake Cups - Kraft Recipes Top
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Pecan-Butterscotch Pudding Cheesecake Cups

Prep Time
Total Time

12 servings

Try something new the next time you're planning on dessert with our recipe for Pecan-Butterscotch Pudding Cheesecake Cups.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Place 1 cookie in each of 12 paper-lined muffin cups; set aside.
  • Beat cream cheese, sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into muffin cups.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Top cheesecakes with COOL WHIP and nuts just before serving.

Special Equipment Needed

Size Wise

Enjoy a serving of this indulgent cheesecake on special occasions.


Substitute vanilla wafers for the pecan shortbread cookies.


If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 350
Total fat 25g
Saturated fat 12g
Cholesterol 90mg
Sodium 340mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 18g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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