Butterscotch Cappuccino Cream Cheese Pie Recipes

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BUTTERSCOTCH PUDDING CHEESECAKE PIE



Butterscotch Pudding Cheesecake Pie image

Homemade butterscotch pudding combines with a fluffy, no-bake cheesecake in this delightful Butterscotch Pudding Cheesecake Pie. It's so cool, creamy, and irresistible!

Provided by Jennifer McHenry

Categories     chilled desserts

Number Of Ingredients 9

7 ounces (about 1 & 3/4 cups) graham cracker crumbs
5 tablespoons unsalted butter, melted
4 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 tablespoon milk
1/2 cup heavy whipping cream
1 recipe Butterscotch Pudding
1 & 1/2 cups sweetened whipped cream*
unsweetened cocoa powder, for garnish

Steps:

  • Preheat oven to 350°F.**
  • Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
  • Bake 10 minutes, or until lightly browned. Set aside to cool completely.
  • Using an electric mixer on medium speed, beat the cream cheese, sugar, and milk until thoroughly combined and smooth.
  • In a separate bowl, whip the cream until firm peaks form. Gently fold into the cream cheese mixture.
  • Spread the cheesecake filling evenly in the cooled crust. Cover loosely and refrigerate.
  • Prepare the pudding as directed through transferring to a bowl and covering. Chill for an hour.
  • Spread the chilled pudding on top of the cheesecake layer. Cover again with plastic wrap applied directly to the surface of the pudding. Chill for at least an hour.
  • Spread the sweetened whipped cream on top of the pudding.
  • If desired, sprinkle the top with cocoa powder.

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Provided by Colleen

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  • Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  • In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g

THE EASIEST BUTTERSCOTCH PIE



The Easiest Butterscotch Pie image

The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!

Provided by Heather

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

1 (3.4 ounce) package instant butterscotch pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons butterscotch ice cream topping

Steps:

  • In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
  • Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g

BUTTERSCOTCH COFFEE PIE



Butterscotch Coffee Pie image

Imagine a big, soft, warm chocolate chip cookie and you'll be about halfway to figuring out what this pie tastes like. Now take out the chocolate chips, replace them with butterscotch chips, and flavor the whole thing with coffee and you'll know just what to expect. There's a good reason for my analogy: this recipe was adapted from a much beloved recipe for Toll House pie, sometimes called chocolate chip pie. The filling is quite similar, though - with the changes I mentioned - something quite original and very delicious. Even better with lightly sweetened whipped cream or vanilla ice cream.

Provided by Annacia

Categories     Pie

Time 1h8m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (9 inch) deep dish pie shells (unbaked, store bought or homemade)
1/2 cup soft unsalted butter
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 1/2 tablespoons very finely ground powder-like coffee
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons milk
1 cup butterscotch chips
1/2 cup chopped walnuts or 1/2 cup pecans
whipped cream or vanilla ice cream, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • While the oven preheats, put your pie shell in the refrigerator to keep it cool.
  • FILLING:.
  • Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
  • The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • Add the flour and salt and blend the filling until evenly mixed.
  • Blend in the milk, then stir in the butterscotch chips and nuts.
  • Scrape the filling into the chilled pie shell, smoothing with a spoon.
  • Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
  • When done, the top of the pie will turn dark golden brown.
  • That's fine, and it does not mean it has over-baked.
  • Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
  • Transfer the pie to a cooling rack and cool.
  • The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

Nutrition Facts : Calories 531.8, Fat 29.1, SaturatedFat 15, Cholesterol 83.9, Sodium 225.5, Carbohydrate 64.5, Fiber 0.9, Sugar 50.1, Protein 4.9

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE



Aunt Ruth's Famous Butterscotch Cheesecake image

Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 10

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 large eggs, room temperature, lightly beaten
Whipped cream and crushed butterscotch candies, optional

Steps:

  • 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.

Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.

BUTTERSCOTCH CREAM CHEESE PIE



Butterscotch Cream Cheese Pie image

Make and share this Butterscotch Cream Cheese Pie recipe from Food.com.

Provided by MissBobLoblaw

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust (6 oz.)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
3/4 cup cold water
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (8 ounce) container frozen non-dairy topping, thawed and divided

Steps:

  • In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
  • On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
  • Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.

Nutrition Facts : Calories 496, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325.3, Carbohydrate 53.8, Fiber 0.5, Sugar 45, Protein 7.7

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

Provided by Food Network

Categories     dessert

Yield One 9-inch pie

Number Of Ingredients 16

1/2 cup almonds or pecans
1 cup all-purpose bleached flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 cups milk
2/3 cup light brown sugar
Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
  • Add remaining ingredients except butter and pulse once or twice to combine.
  • Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
  • Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
  • Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
  • Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
  • To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
  • To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.

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