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Pecan-Butterscotch Pudding Cheesecake Cups
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Pecan-Butterscotch Pudding Cheesecake Cups

3 Hr(s) 45 Min(s)
15 Min(s) Prep
3 Hr(s) 30 Min(s) Cook
Try something new the next time you're planning on dessert with our recipe for Pecan-Butterscotch Pudding Cheesecake Cups.
What You Need
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12 servings
Original recipe yields 12 servings
12 round pecan shortbread cookie s
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup packed brown sugar
1 Tbsp. flour
1 Tbsp. milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
2 egg s
1 cup thawed COOL WHIP Whipped Topping
1/4 cup toasted PLANTERS Pecans
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Let's Make It
1
Heat oven to 325°F.
2
Place 1 cookie in each of 12 paper-lined muffin cups; set aside.
3
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.
4
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5
Top cheesecakes with COOL WHIP and nuts just before serving.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this indulgent cheesecake on special occasions.
Tip 2
Substitute
Substitute vanilla wafers for the pecan shortbread cookies.
Tip 3
Note
If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 340mg
15%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 5g
10%
Vitamin A
10%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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