Cooking Instructions
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Step 1
First, make the simple whipped cream. Combine the Heavy Cream (1 pint) and Powdered Confectioners Sugar (2/3 cup) in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next.
Step 2
Whisk the Instant Butterscotch Pudding Mix (1 box), Half and Half (1/2 cup), and Cream Soda (1/2 cup) together in a bowl and let it sit for 5 minutes. Then beat in the Cream Cheese (8 ounce).
Step 3
Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.
Step 4
When the hour is up, it's time to assemble. First, quickly stir the Graham Cracker Crumbs (3/4 cup), Dark Brown Sugar (1 teaspoon) and melted Butter (2 tablespoon) together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug.
Step 5
Evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle Butterscotch Chips (to taste) for the perfect finishing touch and serve!
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