For the crust:
1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
1/4 cup brown sugar
1/4 cup unsalted butter, melted
For the butter tart filling:
1 cup brown sugar
2/3 cup maple syrup (or corn syrup)
1/4 cup unsalted butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract (optional)
3/4 cups walnuts, toasted and chopped
3/4 cups raisins
For the cheesecake filling:
3 (8 ounce) bricks cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup heavy/whipping cream
2 teaspoons vanilla extract (optional)
For the pecan caramel topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 teaspoon cinnamon
1/2 cup walnuts, toasted and chopped
1/2 cup raisins
directions
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