Butterscotch Babycakes Cheesecakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/3 cup margarine
• 1 cup finely ground pecans
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup melted butterscotch chips
• 1/2 cup cooked butterscotch pudding

Recipe

• 1 make crust by rubbing softened margarine in sides and bottom of can.press pecan meals on sides and bottom of can.chill while preparing batter.
• 2 batter:.
• 3 beat cream cheese till smooth, add sour cream and egg, mix well.
• 4 blend in melted butterscotch chips, and remaining ingredients.
• 5 the batter might begin to stiffen as it cools,
• 6 pour equal amounts of batter into each pan.
• 7 bake at 325* for 25-30 minutes, tap with flat fingernails.
• 8 edges should be semi-set and center jiggly.
• 9 remove from oven and let set 1 hour.
• 10 do not overbake:.
• 11 run a smooth knife around edges of can.invert onto saucer, then invert onto serving plate, crumb side down.
• 12 cover and refrigerate 1 hour.
• 13 top with whipped cream and pecans bits and a couple of butterscotch chips or a drizzle of butterscotch chips.