Sticky Toffee Cheesecake

1 hour
1 hour
2 hours
12 slices
Sticky Date Pudding meets cheesecake in this ultimate dessert collab! The filling is so creamy and infused with a delicious Medjool date caramel taste. Every bite has so much texture and flavor from the crunchy walnut crust to the ooey gooey sticky toffee sauce on top! This is one dessert you just can’t skip out on.
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Sticky Toffee Cheesecake

Sticky Date Pudding meets cheesecake in this ultimate dessert collab! The filling is so creamy and infused with a delicious Medjool date caramel taste. Every bite has so much texture and flavor from the crunchy walnut crust to the ooey gooey sticky toffee sauce on top! This is one dessert you just can’t skip out on.

THE CRUST

To begin crafting the crust for your Sticky Toffee Date Cheesecake, assemble your ingredients! Here is everything you need:

  • graham cracker crumbs
  • walnuts, finely chopped
  • melted unsalted butter
  • granulated white sugar

To make the graham cracker crumbs, just add the cookies to a food processor and blend until the texture resembles coarse sand. You can also pulse the walnuts in a food processor but you don’t want it to be the same texture as the graham crackers. I like it to have a bit more of a bite but still be very crumbly! In a mixing bowl, combine everything above together. If you were to press down on the mixture, it should be able to hold its shape. That’s how you know it’s ready to go.

Transfer the crust mixture into a 9-inch springform pan that has been lined with parchment paper on the bottom. Using your hands or the back of a spoon, press the mixture firmly and evenly into the bottom of the pan and also up along the sides. This step is crucial for achieving a well-formed base that won’t crack or break. This also ensures the cheesecake won’t leak through and form a soggy crust or even leak through the pan. With the crust in place, you’re now ready to proceed with making the filling!

NOTE: You can swap out the walnuts for almond or pecans but I prefer walnuts most with the date flavor profile!

STICKY TOFFEE SAUCE

If you have ever made the famous British dessert, sticky toffee date pudding, you are well familiar with this sauce! It is incredible easy to make and so delicous.

In a saucepan over medium heat, combine the following ingredients:

  • unsalted butter
  • heavy cream
  • light brown sugar
  • pinch of salt
  • vanilla extract

As the butter begins to melt, stir the mixture gently to combine the ingredients. Allow the mixture to come to a gentle boil, then reduce the heat to a simmer. Continue simmering for about 5-7 minutes, stirring occasionally to ensure the sugar fully dissolves and the sauce thickens to your desired consistency. Be cautious not to let it boil too vigorously, as this can cause the sauce to scorch.

Once the sauce has thickened slightly and coats the back of a spoon, remove the saucepan from the heat. The residual heat will continue to thicken the sauce as it cools.

Allow the sticky toffee sauce to cool completely before adding it to your cheesecake. As it cools, it will continue to thicken, achieving the perfect drizzling consistency.

THE DATE CHEESECAKE FILLING

If this is your first time making cheesecake, I promise with a few tips and tricks for success, you’ll be a pro in no time! Let’s get into it.

To whip up the delicious filling for your Sticky Toffee Date Cheesecake, start by preparing the dates. Just chop them up and blend them with hot water until they turn into a smooth paste. This paste adds a sweet kick to your cheesecake and makes it extra yummy.

Now, in a big bowl, mix the cream cheese with the date paste until it’s all smooth and creamy. Then, add in some brown sugar, sour cream, vanilla extract, eggs, a bit of flour, and a pinch of salt. Beat everything together until it’s nice and mixed up. This combo of ingredients gives your cheesecake that perfect creamy texture and sweet flavor.

TIPS FOR SUCCESS

Prepare the Dates: When blending the dates to create the paste, make sure to use hot water. This helps soften the dates more quickly and ensures a smooth consistency. You can also soak the dates in hot water for a few minutes before blending to further soften them. Make sure to also use Medjool dates only as they have a soft caramel like texture and taste.

Cream Cheese Temperature: Ensure that your cream cheese is at room temperature before mixing. This makes it easier to blend smoothly and prevents lumps in your filling. If your cream cheese is too cold, you can microwave it for a few seconds to soften it slightly. I just like to take it out and leave it on the counter for a few hours before making the cheesecake.

Mixing Technique: When mixing the cream cheese and date paste, start on low speed to prevent splattering, then gradually increase to medium-high until the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl periodically to ensure all ingredients are evenly incorporated.

Add Ingredients Gradually: When adding the brown sugar, sour cream, eggs, and other ingredients, add them gradually rather than all at once. This helps prevent overmixing and ensures a smooth, creamy texture. The last thing you want is a clumpy cheesecake.

Avoid Overmixing: Be careful not to overmix the filling once you add the eggs. Overmixing can incorporate too much air into the batter, leading to cracks on the surface of the cheesecake. Mix just until the ingredients are combined and smooth.

Use Low Speed: When incorporating the eggs, use the lowest speed setting on your mixer. This helps prevent too much air from being incorporated into the batter, which can cause the cheesecake to rise too much and then collapse as it cools.

Test for Doneness: To ensure your cheesecake is perfectly baked, look for slightly jiggly edges and a slightly wobbly center when gently shaken. The center should not be completely set, as it will continue to firm up as it cools. Avoid overbaking, as this can result in a dry or cracked cheesecake.

By following these tips and techniques, you’ll be well on your way to creating a creamy, decadent filling for your Sticky Toffee Date Cheesecake that’s sure to impress.

ASSEMBLY AND BAKING

Once your filling is all mixed, pour it over the crust in your springform pan. Give the pan a gentle tap to get rid of any air bubbles. DO NOT SKIP THIS STEP unless you want a cracked cheesecake. Now pop it in the oven and let it bake until it’s all set and slightly jiggly in the center, aboout 50 to 55 minutes. Let it cool down in the oven a bit after turning it off, leaving the door open. Then stick it in the fridge to set completely for 5 to 6 hours but the best is overnight.

After baking and allowing your Sticky Toffee Date Cheesecake to cool and set in the refrigerator, it’s time to assemble and serve your masterpiece. Here’s how to do it:

Release from Springform Pan: Carefully remove the outer ring of the springform pan by gently running a knife around the edges to loosen any sticky areas. Release the latch and lift the ring away, leaving the cheesecake on the base.

Sticky Toffee Sauce: If you haven’t already, prepare your sticky toffee sauce according to the recipe. Place your chilled cheesecake on a serving plate or cake stand. Pour the prepared sticky toffee sauce over the top of the cheesecake, allowing it to drip down the sides. Use a spoon or spatula to spread the sauce evenly, ensuring every slice gets a generous drizzle.

Optional Garnishes: For an extra touch of elegance and flavor, consider garnishing your cheesecake with chopped walnuts or additional dates. Sprinkle them over the top of the cheesecake just before serving for added texture and to make it look cute.

Slice and Serve: Using a sharp knife dipped in hot water and wiped clean between each slice, carefully cut the cheesecake into desired portions. Serve each slice on individual plates. You can leave any sticky toffee sauce on the side in a pouring glass for anyone who wants to add more to their slice.

Storage: If you have leftovers (though there might not be any!), store the cheesecake in an airtight container in the refrigerator. It will keep well for several days, allowing you to savor the deliciousness over time. If you want to save it for longer, you can pop it in the freezer!

Craving More Cheesecake? Try These Recipes Out!

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Sticky Toffee Date Cheesecake

Sticky Date Pudding meets cheesecake in this ultimate dessert collab! The filling is so creamy and infused with a delicious Medjool date caramel taste. Every bite has so much texture and flavor from the crunchy walnut crust to the ooey gooey sticky toffee sauce on top! This is one dessert you just can’t skip out on.

Sticky Date Pudding meets cheesecake in this ultimate dessert collab! The filling is so creamy and infused with a delicious Medjool date caramel taste. Every bite has so much texture and flavor from the crunchy walnut crust to the ooey gooey sticky toffee sauce on top! This is one dessert you just can’t skip out on.

1 hour
1 hour
2 hours
12 slices

Ingredients

DATE CHEESECAKE FILLING
  • 8 ounces chopped dates
  • 1/3 cup boiling water
  • 32 ounces cream cheese, room temperature
  • 3/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 2/3 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
STICKY TOFFEE SAUCE
  • 1/2 cup unsalted butter
  • 2/3 cup heavy cream
  • 1 cup brown sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
CRUST
  • 1 cup graham cracker crumbs, very fine
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated white sugar

Instructions

MAKE THE CRUST
  1. Combine graham cracker crumbs, fine walnuts, melted butter, and granulated white sugar in a bowl. Mix until well combined and the mixture resembles coarse sand.
  2. Press the mixture evenly into the bottom of a greased 9-inch springform pan.
MAKE THE DATE CHEESECAKE FILLING
  1. Preheat oven to 325°F.
  2. To a food processor or strong blender, add the chopped dates along with the hot water. Blend until you have a thick and smooth paste.
  3. In a large mixing bowl, add the cream cheese and the date paste. Beat together until smooth and creamy.
  4. Add in the brown sugar, sour cream, vanilla extract, eggs, all-purpose flour, and salt. Beat together again until evenly distributed.
  5. Pour the cheesecake filling over the crust in the springform pan.
  6. Tap the pan gently a few times on the counter to release any air bubbles.
  7. Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath. You can also just add a tray in the oven with hot water on a rack below the cheesecake.
  8. Bake the cheesecake for about 50 to 55 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven and leave the cheesecake inside with the door cracked open for about 30 minutes to cool gradually.
  10. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
MAKE THE STICKY TOFFEE SAUCE
  1. In a saucepan, melt the unsalted butter over medium heat.
  2. Add the heavy cream, brown sugar, vanilla extract, and a pinch of salt to the saucepan. Stir until the sugar is dissolved.
  3. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally, until the sauce thickens.
  4. Remove the saucepan from the heat. Let the sauce cool slightly and it will continue to thicken.
ASSEMBLY:
  1. Once the cheesecake has set, carefully release it from the springform pan.
  2. Pour the sticky toffee sauce over the top of the cheesecake, allowing it to drip down the sides.
  3. Optionally, garnish with chopped walnuts or additional dates if desired.
  4. Slice and serve the sticky toffee date cheesecake chilled.
5 based on 1 reviews

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Made it today for iftar and it tastes incredible. Thank you!!

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