This is the Individual Butter Tart Cheesecakes recipe.
- Prep: 20 min
- Cooking: 30 min
- Refrigeration: 1 h
- 1 1/3 cups (330 mL) graham cracker crumbs
- 1/3 cup (80 mL) butter melted
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) brown sugar packed
- 1/4 cup (60 mL) corn syrup
- 1/4 cup (60 mL) raisins
- 2 pkgs (8 oz/250 each) Canadian Cream cheese softened
- 1/2 cup (125 mL) sugar
- 1/2 tsp (2 mL) vanilla extract
- 2 eggs
- Butterscotch sauce (store-bought or homemade)
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Mix together crumbs and melted butter. Press into 12 muffin tins lined with giant paper liners. Alternatively, use 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 ºF (180 ºC) oven for 10 minutes; set aside.
In saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil. Stir in raisins. Spoon equal amounts into each prepared crust.
In large bowl using electric mixer, beat together Canadian Cream cheese, sugar and vanilla extract until very smooth. Add eggs, one at a time; beating just until smooth. Spoon equal amounts over filling in each crust.
Bake in 350 ºF (180 ºC) oven for 20 minutes or until almost set. (For springform pan or pie plate, bake for 35 minutes.) Let cool completely on rack; refrigerate until chilled through. Serve drizzled with butterscotch sauce.
Nutritional informationPer serving
|Calcium:||4 % / 44 mg|