Description
Butter Tart Cheesecake is a decadent fusion of two classic desserts—Canada’s beloved butter tart and rich, creamy cheesecake. This indulgent treat features a buttery graham cracker crust, a smooth brown sugar cheesecake filling, and a gooey butter tart topping made with raisins, pecans, and a rich caramel-like sauce. It’s the perfect showstopper for holidays, birthdays, or any time you want to impress.
Ingredients
Crust:
-
1 1/2 cups graham cracker crumbs
-
1/3 cup melted butter
-
2 tablespoons granulated sugar
Cheesecake Filling:
-
24 oz (3 packages) cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1/2 cup sour cream
-
2 tablespoons all-purpose flour
-
1 teaspoon vanilla extract
Butter Tart Topping:
-
1/2 cup unsalted butter
-
1/2 cup brown sugar, packed
-
1/4 cup maple syrup (or corn syrup)
-
2 large eggs, lightly beaten
-
1 teaspoon vanilla extract
-
1/2 cup chopped pecans (optional)
-
1/2 cup raisins (optional)
Instructions
-
Make the Crust:
Preheat oven to 325°F (163°C).
Mix graham crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Cool while preparing filling. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Beat in eggs one at a time on low speed. Stir in sour cream, flour, and vanilla.
Pour over cooled crust and smooth the top. -
Bake the Cheesecake:
Place pan on a baking sheet and bake for 45–50 minutes or until center is set but slightly jiggly.
Turn off oven, crack the door, and cool for 1 hour inside.
Chill in fridge for at least 4 hours or overnight. -
Make the Butter Tart Topping:
In a saucepan, melt butter over medium heat. Add brown sugar and maple syrup. Stir until smooth and bubbling.
Slowly whisk in beaten eggs and vanilla. Cook over low heat, stirring constantly, until slightly thickened (about 3–5 minutes).
Stir in pecans and/or raisins if using. Cool slightly. -
Top & Serve:
Pour the cooled topping over the chilled cheesecake. Spread evenly and chill for 1 more hour.
Remove from pan, slice, and serve!
Notes
-
Make the Crust:
Preheat oven to 325°F (163°C).
Mix graham crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Cool while preparing filling. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Beat in eggs one at a time on low speed. Stir in sour cream, flour, and vanilla.
Pour over cooled crust and smooth the top. -
Bake the Cheesecake:
Place pan on a baking sheet and bake for 45–50 minutes or until center is set but slightly jiggly.
Turn off oven, crack the door, and cool for 1 hour inside.
Chill in fridge for at least 4 hours or overnight. -
Make the Butter Tart Topping:
In a saucepan, melt butter over medium heat. Add brown sugar and maple syrup. Stir until smooth and bubbling.
Slowly whisk in beaten eggs and vanilla. Cook over low heat, stirring constantly, until slightly thickened (about 3–5 minutes).
Stir in pecans and/or raisins if using. Cool slightly. -
Top & Serve:
Pour the cooled topping over the chilled cheesecake. Spread evenly and chill for 1 more hour.
Remove from pan, slice, and serve!