Butter Tart Cheesecake

Butter Tart Cheesecake is the ultimate indulgent dessert that brings together two Canadian classics—rich, creamy cheesecake and gooey, buttery butter tart filling. With a crisp graham cracker crust, a velvety vanilla cheesecake layer, and a decadent topping of brown sugar, raisins, and pecans in a sticky caramel-like sauce, this dessert is a show-stopping treat for holidays, birthdays, or anytime you want to impress.

Why You’ll Love This Recipe

• A fusion of two beloved desserts in one incredible slice
• Creamy, smooth cheesecake balanced with a gooey butter tart topping
• Buttery graham cracker crust adds the perfect crunch
• Sweet, salty, and nutty flavor combination
• Ideal for holidays, potlucks, and special occasions
• A Canadian-inspired twist on traditional cheesecake
• Make-ahead friendly and freezer-friendly
• Easy to customize with or without raisins or nuts
• Guaranteed crowd-pleaser
• Beautiful presentation for any dessert table

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Brown sugar
• Melted butter

For the cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream

For the butter tart topping:

• Brown sugar
• Butter
• Heavy cream
• Corn syrup or maple syrup
• Eggs
• Vanilla extract
• Raisins (optional)
• Chopped pecans or walnuts (optional)
• Pinch of salt

directions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then cool.
3. Make the cheesecake: Beat softened cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then add vanilla and sour cream. Mix until smooth.
4. Pour the filling into the crust and smooth the top. Wrap the pan in foil and place it in a water bath.
5. Bake for 50–60 minutes, or until the center is just set. Turn off oven and let cheesecake cool with the door ajar for 1 hour. Chill in the fridge for at least 4 hours or overnight.
6. Make the butter tart topping: In a saucepan over medium heat, melt butter with brown sugar, cream, and syrup. Stir until sugar dissolves. Remove from heat and whisk in eggs, vanilla, and salt. Stir in raisins and nuts if using.
7. Cook the topping gently over low heat until thickened slightly (do not boil). Cool slightly.
8. Spoon the topping over the chilled cheesecake. Refrigerate again until set, about 1–2 hours.
9. Slice and serve with additional drizzle if desired.

Servings and timing

• Servings: 12
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling/Chilling Time: 5–6 hours
• Total Time: About 7 hours (includes chilling)

Variations

• No nuts or raisins: Keep the topping simple with just caramel sauce.
• Maple twist: Use maple syrup in the topping for deeper flavor.
• Mini version: Make in muffin tins for individual butter tart cheesecakes.
• Crust swap: Use shortbread or digestive biscuits for the crust.
• Extra topping: Drizzle with salted caramel or serve with whipped cream.

storage/reheating

Store the cheesecake in the fridge, tightly covered, for up to 5 days. Freeze whole or sliced without the topping for up to 2 months—add the topping fresh after thawing. Thaw overnight in the fridge before serving. Do not microwave to reheat; cheesecake is best served chilled or at room temperature.

FAQs

What makes this cheesecake taste like butter tarts?

The brown sugar, syrup, and egg-based topping mimic the gooey filling of traditional Canadian butter tarts.

Can I make this without raisins or nuts?

Absolutely—it’s just as delicious with a smooth, nut-free topping.

Do I need to use a water bath?

It helps prevent cracking and ensures even baking, but you can bake without it and cover any cracks with the topping.

Can I make it ahead of time?

Yes! It tastes even better after a day in the fridge and can be made 1–2 days ahead.

Can I use store-bought crust?

Yes, but homemade crust adds better texture and flavor. Make sure it fits a springform pan.

What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I use maple syrup instead of corn syrup?

Yes, maple syrup adds great flavor and works well in the topping.

How do I thicken the butter tart topping?

Simmer gently and stir constantly until it thickens. It will also thicken more as it cools.

Can I use light cream cheese?

You can, but full-fat cream cheese gives the best texture and richness.

How do I prevent the cheesecake from cracking?

Bake in a water bath, don’t overmix the batter, and let it cool gradually in the oven before chilling.

Conclusion

Butter Tart Cheesecake is a rich, decadent dessert that delivers the best of both worlds—classic creamy cheesecake and the irresistible caramel-like filling of butter tarts. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this dessert is guaranteed to impress with its luxurious texture, nostalgic flavor, and beautiful presentation. A true showstopper that’s worth every bite.

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