Maple Butter Tart Cheesecake

posted  Jun 18, 2014

The holidays just aren't the same without the classic Canadian pastry - Butter Tarts. Impress your guests this holiday season by transforming the flavour of those classic tarts into a rich, succulent cheesecake. A simple crust, using pretzels and pecans, is topped with a smooth, maple laced cheesecake, and crowned with a reminiscent topping of pecans, raisins, and maple syrup.

Ingredients
    • CRUST:
    • 1 cup finely crushed pretzels
    • 1/2 cup finely chopped pecans
    • 2 tablespoons brown sugar, packed
    • 1/4 cup unsalted butter, melted
    • FILLING:
    • 3 (250 gram) packages Philadelphia Cream Cheese, room temperature
    • 1/2 cup brown sugar, packed
    • 1/2 cup granulated sugar
    • 1 cup sour cream
    • 1/4 cup cornstarch
    • 1 large egg
    • 2 egg yolks
    • 1 1/2 teaspoons maple extract
    • TOPPING:
    • 1/2 cup coarsely chopped pecans
    • 1/3 cup brown sugar, packed
    • 1/3 cup maple syrup
    • 1/3 cup raisins, rehydrated
    • 1/4 cup unsalted butter, melted
    • 1 large egg
    • 1 teaspoon vanilla extract
Cook Time55 min.
Prep Time25 min.
Yields12 serv.
Directions
  1. Preheat the oven to 350 degrees F. Use a strip of parchment paper to form a collar that sticks up 1-inch past the top of a 9-inch springform pan.
  2. Stir together the crushed pretzels, finely chopped pecans, 2 tablespoons brown sugar, and 1/4 cup melted butter. Press into the bottom of the prepared pan.
  3. In the bowl of a stand mixer, beat the cream cheese with the 1/2 cup brown sugar and the granulated sugar until no lumps remain.
  4. Add the sour cream and cornstarch and mix until blended, scraping down the bowl as necessary. With the mixer on low speed, add the egg, egg yolks, and maple extract. Mix until just blended, you don't want to over beat your cheesecake filling or it will crack when baking.
  5. Pour the filling over the crust, and level the top with the back of a spoon. Bake in preheated oven for 40 minutes.
  6. While the cheesecake is baking, prepare the topping. To rehydrate the raisins, measure them out before pouring simmering water over them. Let them sit for 5 minutes, draining the water before using.
  7. Whisk together 1/2 cup pecans, 1/3 cup brown sugar, maple syrup, raisins, 1/4 cup melted butter, an egg, and vanilla extract.
  8. After the cheesecake has bake for 40 minutes, carefully slide the oven rack out, pour the topping over the cheesecake, making sure to spread the raisins and nuts evenly over the top. Close the oven, and continue baking for 15 minutes.
  9. Turn the oven off, and leave the oven door open a few inches. After 30 minutes, remove the cheesecake from the oven, and place it on a wire cooling rack. Once the cheesecake has come to room temperature, refrigerate for at least 4 hours before removing the collar and serving.
  10. NOTES:
  11. To get nice clean slices, immerse the blade of a long, sharp knife in hot water, wiping off the water just before making a cut. Repeat this process between cuts.
  12. By using gluten-free pretzels, this cake can also be enjoyed by those following a gluten-free diet.
  13. This cake is perfect for entertaining, as it can be made days in advance. It is just as good on day two or three as it is on day one. Enjoy!

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