Butter Tart Cheesecake – A Decadent Twist on Two Beloved Desserts

When two timeless desserts come together, something magical happens. Butter tart cheesecake is that kind of dessert—one that fuses the rich, creamy goodness of cheesecake with the gooey, caramelized charm of classic Canadian butter tarts. It’s not just indulgent—it’s unforgettable.

This dessert is perfect for holiday gatherings, potlucks, or anytime you want to impress guests with a dessert that feels both nostalgic and new. In this article, you’ll find everything you need to make your butter tart cheesecake from scratch—ingredients, instructions, tips, and more—all presented in a friendly, easy-to-follow format.

Let’s dive into the first essential part: understanding what makes this dessert so irresistible.

What Is Butter Tart Cheesecake?

Butter tart cheesecake is a dessert that brings together two iconic treats: the syrupy-sweet butter tart and the rich, creamy cheesecake. The result? A dessert that feels luxurious and comforting all at once.

This fusion dessert has quickly become a standout on holiday dessert tables, especially in Canadian homes, where butter tarts have deep culinary roots. It takes the signature filling of butter tarts—think brown sugar, butter, and sometimes raisins or pecans—and layers it over a buttery crust. Then comes the silky cheesecake filling, topped with a gooey brown sugar sauce that adds just the right touch of decadence.

The contrast between the cheesecake’s smooth texture and the crunch of the tart topping creates a mouthfeel that’s nothing short of addictive. Every bite delivers bold sweetness, balanced by a bit of tang from the cream cheese and some crunch from the nuts or graham base.

Why You’ll Love This Dessert

If you’re someone who can never choose between two desserts, this one’s for you. Here’s what makes butter tart cheesecake stand out:

• It’s a showstopper. Whether you’re hosting a dinner or attending a gathering, it always gets people talking.

• It combines the best of both worlds. You get the creamy elegance of cheesecake with the gooey nostalgia of butter tarts.

• It’s versatile. Serve it in a full-sized pan or bake up mini versions for bite-sized delight.

• It’s customizable. Add raisins, skip the nuts, or go gluten-free—this recipe adapts well.

So, whether you’re new to baking or a seasoned dessert lover looking for something new, this recipe delivers.

Next, let’s take a closer look at what goes into making this dessert, starting with all the ingredients and tools you’ll need.

Ingredients and Tools

Essential Ingredients

To make a perfect butter tart cheesecake, you need three main parts: the crust, the butter tart layer, and the cheesecake filling. Each one plays a big role in the final flavor and texture. Let’s break down what you’ll need.

For the Crust

• 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)

• ¼ cup brown sugar

• ½ cup unsalted butter, melted

This layer gives a sweet, buttery crunch at the base. You can use a food processor or crush the crackers by hand in a sealed bag.

For the Butter Tart Layer

• ½ cup brown sugar

• ⅓ cup maple syrup (or corn syrup)

• ¼ cup unsalted butter, melted

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• ½ cup chopped walnuts or pecans

• ¼ cup raisins (optional)

This gooey mix gives the cheesecake its classic butter tart flavor. It sits right above the crust and brings in a rich caramel taste.

For the Cheesecake Filling

• 2 packages (16 oz) cream cheese, softened

• ½ cup brown sugar

• 2 large eggs

• ½ cup whipping cream

• 1 teaspoon vanilla extract

This part is smooth and creamy. The cream cheese and cream create a light but rich base that balances the sweet topping.

For the Topping

• 3 tablespoons unsalted butter

• ¼ cup brown sugar

• ¼ cup whipping cream

• ¼ teaspoon cinnamon

• ¼ cup chopped nuts

• 2 tablespoons raisins (optional)

This topping brings everything together. It adds a warm, sticky finish with a bit of crunch.

Recommended Tools

You don’t need anything fancy, but having the right tools makes things easier. Here’s what to gather before you start baking:

Basic Tools

• Springform pan – 8 or 9 inches is ideal. It helps the cheesecake hold its shape.

• Mixing bowls – You’ll need at least three.

• Electric mixer – A hand mixer or stand mixer works well.

• Spatula – For folding and smoothing the batter.

• Saucepan – For making the topping and the butter tart layer.

• Measuring cups and spoons – Precision matters here.

• Baking sheet – Needed for the water bath during baking.

With all your ingredients and tools ready, you’re set to build this layered masterpiece. Next up: how to bring these parts together step by step.

Step-by-Step Recipe Guide

Making butter tart cheesecake is easier than it looks. Just follow each layer, one step at a time. Let’s begin with the crust.

Preparing the Crust

Step-by-Step Instructions

1. Mix graham cracker crumbs, brown sugar, and melted butter in a bowl.

2. Stir until everything is moist and crumbly.

3. Press the mixture into the bottom of your springform pan.

4. Use the bottom of a glass to make it smooth and flat.

5. Bake the crust at 350°F (180°C) for 8 to 10 minutes.

6. Let it cool while you make the next layer.

Tip: Want a no-bake crust? Skip the oven and chill it for 30 minutes instead.

Making the Butter Tart Layer

This layer adds that gooey, sweet flavor.

Step-by-Step Instructions

1. In a saucepan, add brown sugar, maple syrup, and melted butter.

2. Stir over medium heat until smooth.

3. Take the pan off the heat.

4. Whisk in eggs and vanilla extract.

5. Stir in chopped nuts and raisins (if using).

6. Pour this mix gently over the cooled crust.

7. Place the pan in the freezer for 30 minutes. This helps it set before adding the cheesecake layer.

Making the Cheesecake Filling

Now for the creamy heart of the dessert.

Step-by-Step Instructions

1. Beat cream cheese with a mixer until smooth.

2. Add brown sugar and mix again.

3. Add eggs one at a time, mixing slowly after each one.

4. Pour in cream and vanilla extract. Mix just until combined.

5. Scrape down the sides of the bowl. Don’t overmix.

Assembling and Baking the Cheesecake

This is where the magic happens.

Step-by-Step Instructions

1. Take the pan from the freezer.

2. Pour the cheesecake batter over the butter tart layer.

3. Tap the pan gently on the counter to remove air bubbles.

4. Wrap the outside of the pan with foil.

5. Place it in a larger baking dish.

6. Fill the dish with hot water halfway up the sides (this is the water bath).

7. Bake at 350°F (180°C) for about 60 minutes.

When it’s done, the center should jiggle a little. The edges will be set.

Cooling the Cheesecake

Let it cool the right way to avoid cracks.

Step-by-Step Instructions

1. Turn off the oven.

2. Leave the cheesecake inside with the door slightly open for 1 hour.

3. Take it out and let it cool on the counter.

4. Refrigerate it for at least 4 hours, or overnight.

The base is ready! After chilling, it’s time to finish with a warm, gooey topping.

Topping, Variations, and Serving Ideas

Now that your cheesecake is chilled and firm, it’s time to finish it with a sweet, buttery topping. This part brings the full butter tart flavor to life.

Making the Topping

This topping is rich, sticky, and full of flavor.

Step-by-Step Instructions

1. Add butter and brown sugar to a small saucepan.

2. Heat over medium, stirring until the sugar melts.

3. Pour in whipping cream and a pinch of cinnamon.

4. Keep stirring until the sauce is smooth and a little thick.

5. Add chopped nuts and raisins (optional).

6. Let the sauce cool for 5 minutes.

7. Spoon it gently over the cold cheesecake.

You can add more chopped nuts on top for texture. Let the topping set for 10–15 minutes before slicing.

Mini Butter Tart Cheesecakes

Want to make single servings? Here’s how.

How to Do It

• Use a muffin pan lined with paper cups.

• Press a spoonful of crust mix into each one.

• Add a bit of butter tart filling, then cheesecake batter.

• Bake at 325°F (160°C) for 15–18 minutes.

• Chill them just like the large cheesecake.

They’re great for parties and easy to pack in lunchboxes.

Gluten-Free Version

It’s easy to make this dessert gluten-free.

Simple Substitutes

• Use gluten-free graham crackers or crushed oat cookies.

• Check all labels to make sure other ingredients are gluten-free.

• Everything else in the recipe stays the same.

You’ll still get all the rich flavor and texture—no gluten needed.

Fun Serving Suggestions

Here’s how to serve it like a pro.

Ideas to Try

• Add a dollop of whipped cream on each slice.

• Sprinkle a bit of cinnamon or nutmeg on top.

• Drizzle a little extra sauce over each plate.

• Pair with fresh berries for a colorful look.

Keep slices cold until just before serving. This helps them hold shape and taste even better.

Expert Tips for Success

Even simple recipes can go wrong without a few good tricks. These tips will help you get the best results every time.

Preventing Cracks in Your Cheesecake

Cracks can happen, but they’re easy to avoid.

Tips to Follow

• Don’t overmix the batter, especially after adding eggs.

• Always use a water bath. It keeps the heat even.

• Avoid opening the oven door while baking.

• Let the cheesecake cool slowly in the oven.

• Run a thin knife around the edge after baking. It stops cracks as it cools.

Even if cracks happen, you can cover them with the topping!

How to Get a Smooth Texture

The filling should be creamy, not lumpy.

Tips to Follow

• Use room-temperature cream cheese. Cold cheese won’t mix well.

• Mix at low speed. Fast mixing adds too much air.

• Scrape the bowl often so everything blends evenly.

• Add eggs one at a time. Mix just until combined.

The goal is to keep the batter silky, not airy.

Cutting and Storing Cheesecake

Once chilled, it’s time to slice and serve.

How to Do It

• Dip a knife in hot water before each cut.

• Wipe it clean between slices.

• Store leftovers in the fridge for up to 5 days.

• Freeze slices for longer storage. Wrap each in plastic and foil.

Let frozen slices thaw in the fridge for a few hours before serving.

These tips will help your butter tart cheesecake turn out great every time. Next, we’ll answer some common questions people ask about this dessert.

Frequently Asked Questions (FAQ)

Many home bakers have questions about butter tart cheesecake. Here are some simple answers to help you out.

Can I make butter tart cheesecake ahead of time?

Yes, and it’s a great idea!
Make the cheesecake a day in advance. Let it chill in the fridge overnight. This helps the flavors come together and makes slicing easier.

Do I need to use a water bath?

Using a water bath is not required, but it’s very helpful.
It keeps the cheesecake from cracking. The steam helps it bake gently and evenly.

What’s the best pan to use?

A springform pan is the best choice.
It lets you remove the cheesecake without damaging the sides. An 8- or 9-inch pan works well.

Can I freeze butter tart cheesecake?

Yes, you can freeze it.
Slice the cheesecake. Wrap each piece tightly with plastic and foil. Freeze for up to 2 months. Thaw slices in the fridge before eating.

What can I use instead of nuts or raisins?

Feel free to skip them or swap them with something else.
Try chopped dates, mini chocolate chips, or just keep it plain. The cheesecake will still taste great.

How long should I chill the cheesecake before serving?

Chill it for at least 4 hours, but overnight is better.
This helps it firm up and improves the flavor.

Can I use store-bought crust?

Yes, you can use a pre-made graham crust to save time.
Just make sure it fits well in your pan. You might need to adjust the filling amount slightly.

Got more questions? Most answers come down to using good ingredients, following the steps, and letting the cheesecake chill enough. Let’s wrap things up next with a quick recap and some final thoughts.

Conclusion

Butter tart cheesecake is a dessert that brings comfort and elegance together. It’s sweet, creamy, and has just the right touch of crunch. If you love classic butter tarts and rich cheesecake, this recipe is for you.

You don’t need fancy tools or expert skills. Just follow the steps and use fresh ingredients. The mix of brown sugar, cream cheese, and a crunchy crust gives this dessert its magic.

You can make it ahead of time, freeze it, or serve it in small cups for a party. It’s flexible and always a hit. Want to make it gluten-free? Just switch the crust. Prefer no nuts or raisins? Leave them out. It’s easy to make it your own.

So now, you have everything you need. From the crust to the topping, from storage tips to serving ideas—it’s all covered. This dessert is more than just a recipe. It’s a treat that brings people together.

Give this butter tart cheesecake a try. You’ll be glad you did.

Butter Tart Cheesecake – A Decadent Twist on Two Beloved Desserts

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• Author: Amanda Hartwellen
• Total Time: 5 hours 30 minutes (including chilling)
• Yield: 12 slices 1x

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Description

Butter Tart Cheesecake blends the creamy smoothness of cheesecake with the gooey, caramel flavor of classic Canadian butter tarts. With a buttery graham cracker crust, a rich butter tart filling, velvety cheesecake, and a sticky brown sugar topping, it’s a show-stopping dessert that’s perfect for holidays, potlucks, or whenever you want something special.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup brown sugar

• ½ cup unsalted butter, melted

For the Butter Tart Layer:

• ½ cup brown sugar

• ⅓ cup maple syrup (or corn syrup)

• ¼ cup unsalted butter, melted

• 2 large eggs, lightly beaten

• 1 tsp vanilla extract

• ½ cup chopped walnuts or pecans

• ¼ cup raisins (optional)

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened

• ½ cup brown sugar

• 2 large eggs

• ½ cup whipping cream

• 1 tsp vanilla extract

For the Topping:

• 3 tbsp unsalted butter

• ¼ cup brown sugar

• ¼ cup whipping cream

• ¼ tsp cinnamon

• ¼ cup chopped nuts

• 2 tbsp raisins (optional)

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Instructions

Make the Crust

• Mix graham crumbs, brown sugar, and melted butter.

• Press into the bottom of a springform pan.

• Bake at 350°F (180°C) for 8–10 minutes. Let cool.

2. Make the Butter Tart Layer

• In a saucepan, mix brown sugar, syrup, and melted butter.

• Heat until smooth, then remove from heat.

• Stir in eggs, vanilla, nuts, and raisins.

• Pour over the crust. Freeze for 30 minutes.

3. Make the Cheesecake Filling

• Beat cream cheese until smooth. Add brown sugar and mix again.

• Mix in eggs one at a time. Add cream and vanilla.

• Pour over the chilled butter tart layer. Tap gently to remove bubbles.

4. Bake the Cheesecake

• Wrap pan with foil. Place in a larger pan filled with hot water (water bath).

• Bake at 350°F (180°C) for about 60 minutes.

• Let cool in the oven (door cracked) for 1 hour.

• Then cool on counter, and refrigerate 4 hours or overnight.

5. Make the Topping

• In a saucepan, heat butter and brown sugar.

• Stir in cream and cinnamon. Let it thicken slightly.

• Add nuts and raisins (if using). Cool for 5 minutes.

• Spoon over chilled cheesecake.

Notes

You can skip raisins or nuts depending on preference.

To make it gluten-free, use gluten-free graham crackers.

Make mini versions using muffin tins and paper liners.

Store leftovers in the fridge for 5 days or freeze for up to 2 months.

• Prep Time: 30 minutes
• Chilling Time: 4 hours (or overnight)
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking, Layering, Water Bath
• Cuisine: Canadian, American