Butter Tart Cheesecake Recipes
CHERRY CHEESECAKE BUTTER TARTS
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
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
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
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
Yield Serving Size: 12 servings
Number Of Ingredients 15
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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- Drizzle the ice water into the mixture, using only about half of it. Toss the mixture with the ice water with a fork, gently stirring it together. Add enough of the leftover water, a little at a time, until it starts to stick together in a ball, pulling away from the sides of the bowl. Do not beat it or handle the dough roughly. Gentle handling will help your pastry stay tender and have a perfectly flaky texture.
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- Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
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