Butter Tart Cheescake Recipe

Name: Butter Tart Cheescake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups (330 ml) graham cracker crumbs; 1/3 cup (80 ml) butter, melted; 2 tbsp (30 ml) butter; 1/4 cup (60 ml) brown sugar, packed; 1/4 cup (60 ml) corn syrup; 1/4 cup (60 ml) raisins; 2 pkgs (8 oz/250 each) Canadian Cream cheese, softened; 1/2 cup (125 ml) sugar; 1/2 tsp (2 ml) vanilla extract; 1/3 cup + 1 tbsp (100 mL) Break-Free or; 2 eggs; Butterscotch sauce (store-bought or homemade)

Servings: persons

1 1/3 cups (330 ml) graham cracker crumbs
1/3 cup (80 ml) butter, melted
2 tbsp (30 ml) butter
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) corn syrup
1/4 cup (60 ml) raisins
2 pkgs (8 oz/250 each) Canadian Cream cheese, softened
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) vanilla extract
1/3 cup + 1 tbsp (100 mL) Break-Free or
2 eggs
Butterscotch sauce (store-bought or homemade)

1
Mix together crumbs and melted butter. Press into 12 muffin tins lined with giant paper liners. Alternatively, use 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 u00b0F (180 u00b0C) oven for 10 minutes; set aside.
2
In saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil. Stir in raisins. Spoon equal amounts into each prepared crust.
3
In large bowl using electric mixer, beat together Canadian Cream cheese, sugar and vanilla extract until very smooth. Add eggs, one at a time; beating just until smooth. Spoon equal amounts over filling in each crust.
4
Bake in 350 u00b0F (180 u00b0C) oven for 20 minutes or until almost set. (For springform pan or pie plate, bake for 35 minutes.) Let cool completely on rack; refrigerate until chilled through. Serve drizzled with butterscotch sauce.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups (330 ml) graham cracker crumbs, 1/3 cup (80 ml) butter, melted, 2 tbsp (30 ml) butter, 1/4 cup (60 ml) brown sugar, packed, and more.

Yes, Butter Tart Cheescake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Tart Cheescake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions