Butter Tart Cheesecake

A butter cake turned into a butter cake filling covered with a layer of cheesecake, all finished with a nice hot walnut caramel sauce and raisins!
Butter cakes are my favorite vacation gift! When I was a kid and the cookie sheet came out for the vacations, I would go first for the butter cakes and then for the other treats, if I still had room for them. Later, when I moved to school and my grandmother asked me what I wanted for Christmas, I always answered that I wanted a box of her homemade butter cakes, and I really enjoyed them when I received them! Now they’re the first Christmas cookie I bake, and the one I use the most! When I recently made the nut cheesecake I couldn’t help but think that a version of butter cake would be simply divine for the vacations! The resulting butter cheesecake turned out to be as amazing as I imagined, the perfect combination of butter cake and cheesecake, even better than the originals! A new vacation favorite?!

Butter Tart Cheesecake

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

A butter tart turned into a cake with a layer of butter tart filling topped with a layer of cheesecake all finished off with a gorgeous warm walnut and raisin caramel sauce!


  • 1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup brown sugar
  • 2/3 cup maple syrup (or corn syrup)
  • 1/4 cup unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract (optional)
  • 3/4 cups walnuts, toasted and chopped
  • 3/4 cups raisins
  • 3 (8 ounce) bricks cream cheese, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup heavy/whipping cream
  • 2 teaspoons vanilla extract (optional)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon cinnamon
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup raisins


  1. Mix the crumbs, butter, and sugar and press into the bottom of an 8-10 inch springform pan.
  2. Bring the brown sugar, maple syrup, butter, eggs, vanilla, walnuts, and raisins to a boil and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.
  3. Beat the cream cheese, sugar, eggs, cream, and vanilla until smooth before pouring on top of the butter tart filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
  4. Heat the butter and sugar in a small saucepan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth, and add the cinnamon, walnuts, and raisins and let cool before pouring on the cooled cheesecake.

Nutrition Facts: Calories 730, Fat 48g (Saturated 26g, Trans 0.4g), Cholesterol 230mg, Sodium 323mg, Carbs 69g (Fiber 1g, Sugars 57g), Protein 9g

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