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Sticky Toffee Cheesecake

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

Ingredients

**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

Instructions

**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.

**Assembly:**

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