Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake Butterscotch Bottom Pumpkin Spice Cheesecake is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!