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Butter Tart Cheesecake

  • Makes: 12 servings  
  • Freezes: Excellent 
  • Prep Time: 20 minutes 
  • Bake Time: 55 minutes 

Ingredients

Crust

1 1/2 cups375 ml Robin Hood® Original All Purpose Flour

1/2 cup125 ml icing sugar

1/4 tsp1 ml salt

1/2 cup125 ml butter, cut into ½” (1cm) cubes

Filling

3 pkgs 250 g cream cheese (250 g each)

1 can 300 ml Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat

3 eggs

3 tbsp 45 ml maple syrup

Topping

1/2 cup125 ml brown sugar

2 tbsp30 ml maple syrup

2 tbsp30 ml whipping cream

1/2 cup125 ml raisins or pecans

Directions

  1 Preheat oven to 325°F (160°C).

  Crust

  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”(23cm) spring form pan.

  Filling

  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

  4 Combine ingredients in small saucepan. Bring to a boil, simmer 2 minutes. Cool slightly, drizzle over cheesecake.

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