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graham cracker crumbs butter butter brown sugar corn syrup raisins pkgs sugar vanilla eggs butterscotch sauce
Viewed: 47 - Published at: 7 years agoIngredients
- 1 1/3 cups (330 ml) graham cracker crumbs
- 1/3 cup (80 ml) butter, melted
- 2 tbsp (30 ml) butter
- 1/4 cup (60 ml) brown sugar, packed
- 1/4 cup (60 ml) corn syrup
- 1/4 cup (60 ml) raisins
- 2 pkgs (8 oz/250 each) Canadian Cream cheese, softened
- 1/2 cup (125 ml) sugar
- 1/2 tsp (2 ml) vanilla extract
- 1/3 cup + 1 tbsp (100 mL) Break-Free or
- 2 eggs
- Butterscotch sauce (store-bought or homemade)
Method
- Mix together crumbs and melted butter. Press into 12 muffin tins lined with giant paper liners. Alternatively, use 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 °F (180 °C) oven for 10 minutes; set aside.
- In saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil. Stir in raisins. Spoon equal amounts into each prepared crust.
- In large bowl using electric mixer, beat together Canadian Cream cheese, sugar and vanilla extract until very smooth. Add eggs, one at a time; beating just until smooth. Spoon equal amounts over filling in each crust.
- Bake in 350 °F (180 °C) oven for 20 minutes or until almost set. (For springform pan or pie plate, bake for 35 minutes.) Let cool completely on rack; refrigerate until chilled through. Serve drizzled with butterscotch sauce.
