The Great Canadian Butter Tart Cheesecake
- 15 Peek Freans Shortbreads, finely crushed (about 1-1/3 cups)
- 1/4 cup butter, melted
- 1/4 cup coarsely chopped pecans, toasted, divided
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1-1/4 cups sugar, divided
- 1 cup sour cream
- 2 tsp. vanilla
- 3 eggs
- 9 pecan butter tarts (3 inch)
- 1/4 cup butterscotch-flavoured topping, divided
- 1 cup whipping cream
- Heat oven to 325 degrees F.
- Mix shortbread crumbs, butter and 3 Tbsp.
- nuts until blended; press onto bottom of 9-inch springform pan.
- Bake 10 min.
- Beat cream cheese and 1 cup sugar with mixer until blended.
- Add sour cream and vanilla; mix well.
- Add eggs, 1 at a time, beating on low speed after each until just blended.
- Use serrated knife to trim top edges of tart crusts to make even.
- Cut 1/4-inch-wide slice off side of each tart to create flat edge; discard removed slices.
- Reserve 2 Tbsp.
- butterscotch topping for later use; brush top edges of tarts with remaining topping.
- Place over crust with cut-edges of tarts facing rim of pan, gently pressing flat edges of tarts into both the crust and rim of pan to secure.
- If necessary, trim tops of tarts to make even with rim of pan.
- Fill crust with cream cheese batter.
- Bake 1 hour 10 min.
- or until centre of cheesecake is almost set.
- Turn oven off; let cheesecake sit in oven with door slightly open 1 hour.
- Remove from oven; cool completely.
- Run knife around rim of pan to loosen cake; remove rim.
- Refrigerate cheesecake 6 hours.
- Beat whipping cream with mixer on high speed until soft peaks form.
- Gradually add remaining sugar, beating until stiff peaks form.
- Spread over cheesecake.
- Drizzle with reserved butterscotch topping; sprinkle with remaining nuts.
freans, butter, pecans, cream cheese, sugar, sour cream, vanilla, eggs, butter, butterscotchflavoured topping, whipping cream
Taken from www.kraftrecipes.com/recipes/the-great-canadian-butter-tart-cheesecake-143456.aspx (may not work)