Butter Tart Cheesecake
Prep Time 20 mins
Cook Time 55 mins
Serves 12
Difficulty N/A
Ingredients
- Crust:
- 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) icing sugar
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, cut into 1/2” (1 cm) cubes
- Filling:
- 3 pkgs (250 g each) cream cheese
- 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Original or Low Fat
- 3 eggs
- 3 tbsp (45 mL) maple syrup
- Topping:
- 1/2 cup (125 mL) brown sugar
- 2 tbsp (30 mL) maple syrup
- 2 tbsp (30 mL) whipping cream
- 1/2 cup (125 mL) raisins or pecans
Directions
Step 1:
Preheat oven to 325°F (160°C).
Crust:
Step 2:
Combine flour, icing sugar and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture is combined. Press firmly onto bottom of 9” (23 cm) spring form pan.
Filling:
Step 3:
Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and maple syrup; pour over crust. Bake in preheated oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
Topping:
Step 4:
Combine ingredients in small saucepan. Bring to a boil, simmer 2 minutes. Cool slightly, drizzle over cheesecake.