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Decadent Sticky Toffee Pudding Cheesecake Recipe

Sticky Toffee Pudding Cheesecake

Sara Coleman
The ultimate fusion dessert featuring a rich, velvety cheesecake layered over a moist date sponge base, all drenched in a warm, buttery homemade toffee sauce.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 200 g Medjool dates pitted and finely chopped
  • 1 tsp baking soda
  • 150 ml boiling water
  • 1.5 cups all-purpose flour
  • 750 g cream cheese full fat, softened to room temperature
  • 1 cup dark brown sugar packed
  • 4 large eggs room temperature
  • 1 cup heavy cream for the toffee sauce
  • 100 g unsalted butter cubed
  • 1 tbsp vanilla extract
  • 0.5 tsp sea salt

Notes

Storage: Keep refrigerated for up to 5 days. Make-ahead: The cheesecake is best made 24 hours in advance to allow the flavors to meld. Variation: Sprinkle flaky sea salt over the toffee sauce to cut through the sweetness.