Sticky Toffee Cheesecake

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Get ready for the ultimate dessert fusion – Sticky Date Pudding meets cheesecake! Imagine a creamy filling infused with rich Medjool date caramel flavor, nestled in a crunchy walnut crust and topped with ooey-gooey sticky toffee sauce. Trust me, this dessert is an absolute must-try!

Let me share some tips to ensure your cheesecake turns out perfectly:

Preparing the Dates: Use hot water when blending the dates to create a smooth paste. This softens them quickly, ensuring a silky texture. Stick to Medjool dates for their caramel-like taste and texture.

Cream Cheese Temperature: Make sure your cream cheese is at room temperature for smooth blending. If it’s too cold, a quick zap in the microwave will do the trick.

Mixing Technique: Start mixing on low speed to avoid splatters, then gradually increase to medium-high until the filling is creamy. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Adding Ingredients Gradually: Add ingredients like brown sugar, sour cream, and eggs gradually to prevent overmixing, which can lead to clumps.

Avoid Overmixing: Once you add the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks.

Low Speed for Eggs: When adding eggs, use the lowest speed setting to prevent excessive air incorporation.

Test for Doneness: Look for slightly jiggly edges and a slightly wobbly center when gently shaken to ensure your cheesecake is perfectly baked.

Sticky Toffee Cheesecake

Prep Time 1 hour
Cook Time 1 hour
Course Dessert
Servings 12 slices


**For the Date Cheesecake Filling:**

  • – 8 ounces of chopped dates
  • – 1/3 cup of boiling water
  • – 32 ounces of cream cheese softened
  • – 3/4 cup of light brown sugar
  • – 2 tablespoons of all-purpose flour
  • – 2/3 cup of sour cream
  • – 4 large eggs
  • – 1 tablespoon of vanilla extract
  • – 1/4 teaspoon of salt

**For the Sticky Toffee Sauce:**

  • – 1/2 cup of unsalted butter
  • – 2/3 cup of heavy cream
  • – 1 cup of brown sugar
  • – Pinch of salt
  • – 1 teaspoon of vanilla extract

**For the Crust:**

  • – 1 cup of fine graham cracker crumbs
  • – 1/2 cup of finely chopped walnuts
  • – 6 tablespoons of melted unsalted butter
  • – 3 tablespoons of granulated white sugar


**Making the Crust:**

  • Mix graham cracker crumbs, chopped walnuts, melted butter, and granulated sugar until well combined.
  • Press the mixture evenly into the bottom of a greased 9-inch springform pan.

**Making the Date Cheesecake Filling:**

  • Blend chopped dates with hot water until smooth.
  • In a mixing bowl, beat cream cheese and date paste until smooth.
  • Add brown sugar, sour cream, vanilla extract, eggs, flour, and salt. Mix until combined.
  • Pour filling over crust and tap gently to release air bubbles.
  • Bake in a water bath at 325°F for 50-55 minutes, until edges are set but center is slightly jiggly.
  • Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.

**Making the Sticky Toffee Sauce:**

  • Melt butter in a saucepan, then add cream, brown sugar, vanilla, and salt.
  • Simmer until thickened, then let cool slightly.


  • Remove cheesecake from pan and pour sticky toffee sauce over the top.
  • Garnish with walnuts or dates if desired.
  • Chill before serving.

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