Dessertsclosetcooking
Butter Tart Cheesecake
A butter tart turned into a cake with a layer of butter tart filling topped with a layer of cheesecake all finished off with a gorgeous warm walnut and raisin caramel sauce!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
2
Bring the brown sugar, maple syrup, butter, eggs, vanilla, walnuts and raisins to a boils and simmer until it thickens, about ⏱️ 5 minutes, before pouring into the crust in the springform pan.
cup brown sugar1/2brown sugar1 cuplarge eggs, lightly beaten3large eggs3
3
Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the butter tart filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about ⏱️ 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
large eggs, lightly beaten3large eggs3
4
Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for ⏱️ 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon, walnuts and raisins and let cool before pouring on the cooled cheesecake.
Nutrition Facts
calories
Calories 730
fat Content
Fat 48g
fiber Content
Fiber 1g
sugar Content
Sugars 57g
sodium Content
Sodium 323mg
protein Content
Protein 9g
trans Fat Content
Trans 0.4g
cholesterol Content
Cholesterol 230mg
carbohydrate Content
Carbs 69g
saturated Fat Content
Saturated 26g
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