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 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.
Ingredients
- 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)
Instructions
- 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!
