Butter Tart Cheesecake Recipes

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CHERRY CHEESECAKE BUTTER TARTS



Cherry Cheesecake Butter Tarts image

A butter tart shells, filled with a cheesecake pudding, and topped with cherry pie filling. These Cherry Cheesecake Tarts are a classic holiday dessert that are both impressive and easy to make.

Provided by Rachael

Categories     Dessert

Time 20m

Number Of Ingredients 11

1/2 cup shortening
1/2 cup margarine
1/2 cup granulated sugar
1 large egg
1 tsp almond extract
2 1/4 cup all-purpose flour
1 box cheesecake flavored instant pudding (3.75 ounces)
1/2 cup sour cream
milk (according to package directions, minus 1/2 cup)
Cherry Pie Filling (jar or canned, or sub another type of pie filling or fresh fruit)
tart tins

Steps:

  • Preheat oven to 375 degrees.
  • In a medium sized bowl, cream shortening, margarine, and sugar together.
  • Add in the egg, and extract.
  • Slowly add flour, and mix until it reaches the consistency of a cookie dough.
  • Divide into 25 balls the size of a walnut
  • Grease tart tins well with non-stick spray or shortening
  • Using your fingers, press one ball of dough into each tin, and flatten with fingers into the bottom and up the sides of the molds.
  • Place tart tins on cookie sheet
  • Bake for 10 minutes at 375 degrees.
  • Meanwhile, mix instant pudding according to package directions, only sub in 1/2 cup of sour cream for 1/2 cup of milk.
  • Remove tarts from oven, and immediately remove from tart tins so they do not stick in them. They should slide out pretty easily.
  • Let cool completely.
  • Fill with the cheesecake pudding mixture and top with pie filling just before serving.
  • Serve immediately.

Nutrition Facts : Calories 137 kcal, Carbohydrate 12 g, Protein 1 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 49 mg, Sugar 4 g, ServingSize 1 serving

BUTTER TARTS



Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
  • Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g

BUTTER TART CHEESECAKE



Butter Tart Cheesecake image

Yield Serving Size: 12 servings

Number Of Ingredients 15

Crust
1 1/2 cups Robin Hood® Original All Purpose Flour
1/2 cup icing sugar
1/4 tsp salt
1/2 cup butter, cut into ½" (1cm) cubes
Filling
3 pkgs cream cheese (250 g each)
1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
3 eggs
3 tbsp maple syrup
Topping
1/2 cup brown sugar
2 tbsp maple syrup
2 tbsp whipping cream
1/2 cup raisins or pecans

Steps:

  • Preheat oven to 325°F (160°C).
  • Crust
  • 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
  • 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
  • Combine ingredients in small saucepan. Bring to a boil, simmer 2 minutes. Cool slightly, drizzle over cheesecake.

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