Butterscotch Cheesecake for 18 (1985)

• 12-oz package butterscotch chips
• 1/3 cup butter
• 2 cups graham crackers
• 1 cup chopped nuts
• 8-oz package cream cheese, softened
• 14-oz can sweetened condensed milk
• 1 tspn vanilla
• 1 egg

Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. 

In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. 

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.

More "Lost" Butterscotch Recipes

Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.)