Baked Butterscotch Swirl Cheesecake

Instructions

1. 1

   Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty foil. In a small bowl, combine the graham cracker crumbs and brown sugar, then stir in the melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool on a wire rack.

2. 2

   In a small bowl, whisk together the sweetened condensed milk, 2% milk, and butterscotch pudding mix for 2 minutes. Let stand for 2 minutes or until slightly thickened.

3. 3

   In a large bowl, beat the cream cheese until smooth. Beat in the pudding mixture and vanilla. Add the eggs and beat on low speed just until combined. Pour the batter over the prepared crust. Place the springform pan in a large baking pan and add 1 inch of hot water to the larger pan.

4. 4

   Bake for 65-75 minutes, or until the center is almost set and the top appears dull. Remove the springform pan from the water bath and let cool on a wire rack for 10 minutes.

5. 5

   Carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool for 1 hour longer. Refrigerate the cheesecake overnight, covering it once it's completely cooled. Garnish with whipped cream and crushed butterscotch candies, if desired, before serving.