View Full Version : Butterscotch Cheesecake

10-20-2007, 04:29 PM
One 3-ounce package any flavor Jello
2 tablespoons of sugar-free butterscotch Jello
Two 8-ounce packages cream cheese
1 cup boiling water
Three to four packets sweetener

Soften cream cheese to room temperature.

Mix lemon Jello with 1-cup boiling water (if using, if not add 1-cup hot water). Add cream cheese and whisk until smooth. Add butterscotch and Equal, stir some more.

Pour into pie dish and chill about three hours.

Grind up some almonds and place on the bottom of the pie dish before filling.

11-11-2007, 05:19 PM
That sounds awesome! I am definately making that this week. Any suggestions on what flavor of Jello works best. I eat the sugar free strawberry jello all of the time, so I know I have some of it here anyway, but noticed you mentioned lemon jello. Does it work better?

11-12-2007, 12:38 AM
I just said lemon because lemon cheesecake is one of my favourites. I've tried a few flavours and they all work equally as well as one another but this is just where personal preference comes in. Strawberry or dark cherry are probably my next top picks!!