Butterscotch Cheesecake
Low Carb Recipe
Ingredients:
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
Directions:
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.
Suggestion:
Grind up some almonds and place on the bottom of the pie dish before filling.