Maple Butter Tart Cheesecake Recipe

Name: Maple Butter Tart Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup raisins; 2 cups finely crushed pretzels; 1 cup finely chopped pecans, divided; 2/3 cup packed brown sugar, divided; 1/2 cup butter, melted, divided; 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1/2 cup granulated sugar; 1 cup sour cream; 1/4 cup corn starch; 1-1/2 tsp. maple extract; 4 eggs, divided; 1/3 cup maple syrup; 1 tsp. vanilla

Servings: persons

1/3 cup raisins
2 cups finely crushed pretzels
1 cup finely chopped pecans, divided
2/3 cup packed brown sugar, divided
1/2 cup butter, melted, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup granulated sugar
1 cup sour cream
1/4 cup corn starch
1-1/2 tsp. maple extract
4 eggs, divided
1/3 cup maple syrup
1 tsp. vanilla

1
Heat oven to 350 degrees F.
2
Place raisins in small bowl.
3
Add enough hot water to completely cover raisins; let stand 15 min.
4
Drain well.
5
Mix pretzel crumbs, 1/2 cup nuts, 2 Tbsp.
6
brown sugar and 1/4 cup butter; press onto bottom of 9-inch springform pan.
7
Beat cream cheese, granulated sugar and 1/2 cup of the remaining brown sugar in large bowl with mixer until blended.
8
Add sour cream, corn starch and maple extract; mix well.
9
Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10
Bake 40 min.
11
Meanwhile, mix maple syrup, vanilla, raisins, and remaining nuts, brown sugar, butter and egg until blended.
12
Pour syrup mixture evenly over cheesecake; bake 15 to 20 min.
13
or until centre is almost set.
14
Run knife around rim of pan to loosen cake; cool before removing rim.
15
Refrigerate cheesecake 4 hours.

1486

kcal

Calories

115

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1/3 cup raisins, 2 cups finely crushed pretzels, 1 cup finely chopped pecans, divided, 2/3 cup packed brown sugar, divided, and more.

Yes, Maple Butter Tart Cheesecake 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!

Maple Butter Tart Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions