Sticky Toffee Pudding Cheesecake
IngredientsFor the crust:
- 2 cups crushed Walkers Shortbread Scottie Dog Shaped Shortbread
- ¼ cup granulated sugar
- ¼ cup melted salted butter
- 2 oz. unsalted butter, at room temperature
- 6 oz. dates, pitted
- 1 cup plus 2 TBSP all-purpose flour
- 1 tsp. Baking powder
- 1/4 tsp. Baking soda
- Pinch salt
- 3/4 cup light brown sugar
- 1 tsp. vanilla extract
- 1 large egg
- 2 (8 oz.) packages cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 tsp. all-purpose flour
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- ½ cup sour cream
- 2 1/2 cups heavy cream
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 4 oz. unsalted butter Prep time:
Yield: 10 to 12 servings
For the crust:
Combine ingredients in a food processor. Press mixture down flat into a greased 10-inch spring form pan. Preheat oven to 350F. Bake crust for 12 minutes. Set aside.
For the cake:
Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool.
Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
Using a stand mixer with the paddle attachment, cream together the brown sugar and butter until light and fluffy. Add the vanilla, egg, and date puree. Stir in the dry ingredients. Set aside.
For the cheesecake:
Using a stand mixer with a paddle attachment, mix together the sugar and cream cheese until light and fluffy. Add eggs one at a time, scraping down after each addition. Add the flour, vanilla, and sour cream and beat until smooth.
Assembly and baking:
Preheat oven to 350F.
Take about half the sticky toffee pudding batter and carefully pat it down on to the pre-baked crust. Don’t lift up or the crust will come with you. You will not have the crust completely covered…that’s okay…that’s why we have a crust.
Pour ½ of the cheesecake batter on top of that.
In spoonfuls, drop the remaining sticky toffee batter on top of the cheesecake layer.
Then add the remaining cheesecake batter on top of that. As you can see from the photo, this cheesecake is not a smooth top. That’s okay.
Bake for about 60 minutes. At the 40 minute mark, you are going to want to tent it with foil to avoid getting too brown. You want it to cook until the center of the cheesecake jiggles slowly.
Remove from oven and allow to cool to room temperature, about an hour. Then wrap in foil and let set in the refrigerator for at least 8 hours.
Remove cheesecake a good 30 minutes before wanting to serve to allow to come back to room temperature. While cheesecake is coming to room temperature make the toffee sauce.
In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream, be careful as it is hot and will bubble up. Pour over cheesecake and enjoy.