I love sticky date pudding, and I love cheesecake. So what could be better than a combination of the two? Trust me – it’s a match made in heaven.
I first tried this sticky date cheesecake when a friend of mine brought it along to an event. It was love at first taste. Creamy, silky cheesecake, delicious caramelly sticky-date flavours, and a flood of hot fudge sauce that made my tastebuds cry with joy.
Paired with a generous dollop of whipped cream, it was enough to send the whole thing over the edge into dessert heaven.
Which, in case you were wondering, is a place where you can eat as much sticky date cheesecake as you desire without ever getting fatter.
Personally, that’s a place where I would very much like to live.
I begged for the recipe, and my friend was kind enough to oblige. The original can be found in the PHILADELPHIA “Simply Heaven” cookbook Volume 1, but I couldn’t find the book online to link to – seems to have been a limited time promotion?
But never fear, because today I’m treating you to the secret recipe behind the most delicious cheesecake I have ever tasted.
This is perfect indulgent comfort-food for a cold night, or a girl’s night, or any night at all really.
Is your mouth watering yet just looking at these pictures? Because mine is, just remembering that first creamy, caramelly bite of deliciousness.
Just do me a favour – if you make some, can you invite me around? ‘kay, thanks.
- 100g (3.5oz) butternut snap biscuits (U.S. Graham crackers)
- 20g (1 oz) butter, melted
- 375g (16 oz) block PHILADELPHIA cream cheese, softened
- 1/3 cup caster sugar (U.S. superfine sugar)
- 1 tsp vanilla
- 1 egg
- 2 tsp plain flour
- 5 fresh dates, chopped
- 1 cup brown sugar, firmly packed
- 80g (3 oz) butter, extra
- 1/3 cup cream
- Cream, extra, whipped (to serve)
- Process the biscuits (U.S. crackers) to a crumb, and combine with the butter. Press the mixture into a greased and lined springform pan. Chill.
- Beat the Philly cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg, then stir through the flour and dates.
- Pour filling into prepared base and bake at 160℃ (320℉) for 25 minutes or until just set. Cool in the oven with the door ajar for up to an hour to prevent the surface from cracking, then chill.
- Combine the brown sugar, extra butter and cream in a small saucepan, stirring over a low heat for 5 minutes until thickened.
- Serve the cheesecake with the warm sauce spooned over the top, and a dollop of whipped cream.
I hope you’ll give this recipe a try and let me know all about the praise and adoration you receive from everyone who tries it.
And now just excuse me… I have to go indulge in some sticky date cheesecake.
Until next time, wishing you a house full of sunshine!