The classic Canadian butter tart has many variations – pecans or raisins, firm or runny filling, crispy or flaky pastry — and everyone has their favourite combo. If there’s one thing that all Canadians can agree on, it is the fact that butter tarts are one of the most delicious desserts out there. So why not go one step further and combine your favourite Canadian sweet treat with another indulgent dessert — cheesecake. The result is a sweet and salty combination that gets topped with butter tart filling and lots of pecans for extra crunch!
ingredients
Crust
Cheesecake Filling
Maple Pecan Sauce
directions
Chilling time: 1 hour
Preheat oven to 375°F. Butter an 8-inch round springform pan.
In a large bowl combine graham cracker crumbs, melted butter, sugar and salt. Firmly press graham cracker crumb mixture into bottom of greased pan and push 1 inch up the side. Bake until golden brown, about 10 to 12 minutes. Reduce oven temperature to 325°F.
In a large bowl combine cream cheese and brown sugar. Using an electric mixer beat until well combined and fluffy, scraping down sides of bowl as needed. Beat in eggs one at a time. Beat in maple syrup, cream, butter and salt.
Wrap bottom of the pan with aluminium foil. Pour in filling and place in a roasting pan. Pour boiling water into roasting pan about 1 inch up the side. Bake until edges are set and middle still has a jello-like wobble, about 1 hour to 1 hour 10 minutes. Remove pan from water and let cool, about 1 hour. Remove from tin, cover and refrigerate for at least four hours or overnight to chill completely before serving.
When ready to serve, make the sauce. In a small saucepan combine brown sugar, maple syrup, cream, salt and pecans. Bring to a boil and let bubble for 2 minutes, until slightly thickened. Serve drizzled over cheesecake.
