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Butter Tart Cheesecake

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  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: About 6 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Canadian
  • Diet: Vegetarian

Description

Butter Tart Cheesecake combines the rich, creamy texture of classic cheesecake with the gooey, caramel-like filling of butter tarts. With a graham cracker crust, sweet pecan-studded filling, and a smooth maple-kissed cheesecake layer, this showstopping dessert is perfect for holidays or special occasions.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup brown sugar

  • 1/2 teaspoon cinnamon (optional)

  • 1/3 cup unsalted butter, melted

For the Butter Tart Layer:

  • 1/2 cup packed brown sugar

  • 1/4 cup corn syrup

  • 1/4 cup unsalted butter, melted

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup chopped pecans or raisins (or both, if you like)

For the Cheesecake Layer:

  • 3 (8 oz) packages cream cheese, softened

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 1/2 cup sour cream

  • 2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 tablespoon maple syrup (optional, for flavor)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.

  2. Make the crust: In a bowl, mix graham crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes. Let cool.

  3. Prepare the butter tart layer: In a bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt. Stir in pecans or raisins. Pour over the cooled crust.

  4. Make the cheesecake batter: Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, scraping down sides. Mix in sour cream, flour, vanilla, and maple syrup until smooth.

  5. Pour cheesecake batter gently over the butter tart layer.

  6. Bake in a water bath (wrap pan in foil and place in a larger pan with hot water) for 60–70 minutes, or until the center is set but still slightly jiggly.

  7. Cool in the oven with the door slightly open for 1 hour. Then refrigerate at least 4 hours or overnight.

  8. Serve chilled, topped with extra pecans or a drizzle of maple syrup if desired.

Notes

  • Use a mix of raisins and pecans for a more traditional butter tart feel.

  • A water bath helps prevent cracks but isn’t essential—just bake low and slow.

  • This cheesecake freezes well—just wrap tightly and thaw in the fridge before serving.

Find it online: https://quickbiteskitchen.com/butter-tart-cheesecake/