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.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup brown sugar
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½ cup unsalted butter, melted
For the Butter Tart Layer:
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½ cup brown sugar
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⅓ cup maple syrup (or corn syrup)
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¼ cup unsalted butter, melted
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2 large eggs, lightly beaten
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1 tsp vanilla extract
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½ cup chopped walnuts or pecans
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¼ cup raisins (optional)
For the Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup brown sugar
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2 large eggs
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½ cup whipping cream
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1 tsp vanilla extract
For the Topping:
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3 tbsp unsalted butter
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¼ cup brown sugar
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¼ cup whipping cream
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¼ tsp cinnamon
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¼ cup chopped nuts
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2 tbsp raisins (optional)
Instructions
Make the Crust
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Mix graham crumbs, brown sugar, and melted butter.
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Press into the bottom of a springform pan.
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Bake at 350°F (180°C) for 8–10 minutes. Let cool.
2. Make the Butter Tart Layer
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In a saucepan, mix brown sugar, syrup, and melted butter.
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Heat until smooth, then remove from heat.
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Stir in eggs, vanilla, nuts, and raisins.
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Pour over the crust. Freeze for 30 minutes.
3. Make the Cheesecake Filling
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Beat cream cheese until smooth. Add brown sugar and mix again.
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Mix in eggs one at a time. Add cream and vanilla.
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Pour over the chilled butter tart layer. Tap gently to remove bubbles.
4. Bake the Cheesecake
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Wrap pan with foil. Place in a larger pan filled with hot water (water bath).
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Bake at 350°F (180°C) for about 60 minutes.
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Let cool in the oven (door cracked) for 1 hour.
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Then cool on counter, and refrigerate 4 hours or overnight.
5. Make the Topping
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In a saucepan, heat butter and brown sugar.
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Stir in cream and cinnamon. Let it thicken slightly.
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Add nuts and raisins (if using). Cool for 5 minutes.
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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