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.
Servings 8 pieces
Ingredients
Graham Cracker Crust
- 1 pkg graham crackers (in a 14 oz. box there are 3 seperate packages, you need just one of those)
- 5 Tbs butter, melted
- 1 Tbs sugar
Candied Pecans
- 2 ounces chopped pecans
- 1 Tbs butter
- 1 Tbs brown sugar
Pumpkin Spice Cheesecake
- 1 pkg (3.4 oz) cheesecake flavored jello
- 1 3/4 cup milk
- 1/4 cup pumpkin puree
- 1 Tbs pumpkin pie spice
- 1 tsp vanilla
Butterscotch Bottom
- 1 cup butterscotch chips
- 2 Tbs milk
Topping
- 2 ounces candied pecans see directions
- 1/4 cup butterscotch chips
Instructions
Candied Pecans
- 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
- 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
- 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
- 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
- Top with candied pecans and 1/4 cup butterscotch chips.
- Refrigerate for 2-6 hours.
- Cut into 8 pieces. Enjoy!