Butter Tart Cheesecake Crust
1 cup flour
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
Pinch of salt
1/2 cup cold butter, cubed
Filling
24 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
Sauce
1 1/2 cups brown sugar
1/2 cup butter
3 tablespoons half-and-half or milk
1 egg, beaten
1 teaspoon vanilla extract
Pinch of salt
Crust: Combine flour, sugar, brown sugar and salt; cut in butter. Knead until
dough begins to come together, then press into greased and floured 10-inch
springform pan.
Bake on middle rack at 325 degrees F for 20 minutes. Remove
from oven and cool.
Filling: Beat together cream cheese, sugar, brown sugar and vanilla extract
until well blended.
Beat in eggs and sour cream. Stir in flour and salt until
blended.
Pour into cooled crust and bake on middle rack at 350 degrees
F for 35 to 40 minutes or until edges begin to darken but center is still jiggly.
Cool in oven.
Refrigerate for 3 hours.
Sauce: Mix brown sugar, butter, cream, egg, vanilla extract and salt in heavy
bottom saucepan. Cook over medium-high heat until mixture begins to boil. Reduce
heat to medium and cook, stirring, for 1 minute. Remove from heat and cool.
Pour cooled sauce over cake and serve immediately. |