For the crust:
1 cup vanilla wafers (“Nilla”) or graham crumbs
3 Tbsp melted butter
For the butter tart filling:
1/2 cup packed brown sugar
1/2 cup maple syrup
3 Tbsp butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract (optional)
2/3 cups pecans or walnuts, toasted and chopped
2/3 cups raisins (optional)
2 pkg cream cheese, *warmed
1/4 cup packed brown sugar
1/4 cup maple syrup
1/8 tsp salt
1 tsp vanilla
3 large eggs
Salted Caramel topping:
1/2 stick(1/4 cup) butter
1/2 cup packed brown sugar
3 Tbsp heavy whipping cream
1/8 tsp salt
1/3 cup pecans or walnuts, toasted and chopped
Fleur de Sel or sea salt to finish (optional)
Spray the cheesecake pan with baking spray. Mix the crumbs and butter with a fork and gently press it into the bottom of a cheesecake pan. Be gentle - don't cram it down or it will be hard to slice and serve.
Tip: If you prefer a crispier crust you can bake at 350 for 8 minutes otherwise set aside and proceed as follows.
BUTTER TART FILLING:
Toast 1 cup chopped pecans or walnuts in a dry pan on low-medium heat for a couple of minutes, careful not to burn them. Set aside 1/3 for the topping. In a saucepan, bring the brown sugar, maple syrup, butter, eggs, nuts and raisins to a boil. Simmer until it thickens, a couple of minutes. Allow to cool about 15 minutes then pour into the prebaked or unbaked crust and put in the freezer for 30minutes.
*Warm the cream cheese: Put the cream cheese (still in its foil or plastic wrapper) in a ziplock bag, but don't seal it. Submerge it into a sink or bowl of hot tap water to force the air out and then seal the bag. Weight it down with a plate and leave it for 15 minutes or more. This makes it MUCH easier to blend the filling.
Beat the warmed cream cheese with the sugar, maple syrup, salt, and vanilla until smooth. Add the eggs and blend just Until Incorporated. Do not over mix once the eggs are in. Incorporating the eggs gently like this prevents puffing and cracking during the cooking process. Pour the filling over the chilled butter tart filling. No need to cover it with foil.
Pour 1 1/2 cups of water in the Instant Pot. Put the cheesecake on the trivet and lower it into the pot. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using
the + or - button to set to the time for your pan size:
PAN SIZE AND COOK TIMES:
Note: A 3-inch high pan is recommended. This recipe will fill the pan pretty full. If all the batter doesn’t fit, make the extra in a ramekin or canning jar. You need about 1/4 inch from the top for the batter to expand.
6-inch pan --- 37 minutes (might not all fit - cook extra in a ramekin or canning jar)
7-inch pan --- 34 minutes
8-inch pan --- 31 minutes
Individual ramekins or mason jars --- 10 minutes
For 1 1/2 times the filling:
8-inch pan --- 35 minutes
For 2 times the filling:
8-inch pan --- 39 minutes (might not all fit - cook extra in a ramekin or canning jar)
When it beeps that it's done, leave it for 15 minutes natural release. Flip the valve to Venting and when the pin drops, open the pot and remove the cheesecake.
If there is some condensation on the surface, tilt the cheesecake very slightly and gently blot it off with a paper towel. (Do NOT remove the outer ring. Leave it in place throughout the entire chilling phase.) When the cheesecake has cooled to room temperature, cover and chill for 4 - 24 hours, the longer, the better.
SALTED CARAMEL TOPPING:
In a small saucepan, heat the butter and sugar over medium heat until bubbling. Leave it to bubble for a few minutes until the sugar is completely dissolved. Stir in the cream and remove from heat. Add the salt and nuts and let it cool for 15 minutes or so. Pour the sauce over the chilled cheesecake.
Serve as is, with the sauce gooey and liquid, or refrigerate to firm the topping and make it sliceable.
Now you have a Canadian treat in cheesecake form, what could be better?