Chocolate-Sticky Toffee Pudding Cheesecake

By Anne545

Ingredients

• 1-1/4 cups pitted dates (about 25), finely chopped
• 1 tsp. Maxwell House Instant Coffee Original Roast
• 1/2 tsp. baking soda
• 1 cup boiling water
• 1-1/4 cups flour
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp. Magic Baking Powder
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 1/2 cup granulated sugar
• 2 eggs
• 7 Tbsp. unsalted butter
• 3/4 cup light corn syrup
• 3/4 cup packed brown sugar
• 1 tsp. vanilla
• 3/4 cup whipping cream

Details

Preparation time 30mins
Cooking time 165mins
Adapted from kraftrecipes.com

Preparation

Step 1

Combine dates, coffee & baking soda in medium bowl. Add boiling water; stir. Let stand 15 min.

Heat oven to 350ºF. Mix flour, cocoa powder, baking powder & salt until blended. Beat 5 Tbsp. butter, 3/4 cup brown sugar & 1 tsp. vanilla in large bowl with mixer until light & fluffy. Add 2 eggs, 1 at a time, mixing well after each addition. Add flour mixture; mix well. Blend in date mixture.

Pour into 10-inch springform pan sprayed with cooking spray.

Beat cream cheese in separate bowl with mixer until creamy. Add 1 tsp. vanilla & granulated sugar; mix well. Beat in remaining eggs, 1 at a time; pour over chocolate batter in pan.

Bake 30 min. or until toothpick inserted in centre comes out clean. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.

Melt remaining butter in small saucepan on medium heat. Add corn syrup, remaining brown sugar & vanilla; mix well. Stir in whipping cream until blended. Bring to boil, stirring constantly. Cool.

Invert cake onto serving plate. Use wooden skewer to poke holes in top of cake, being careful to not poke through to bottom of cake. Slowly pour syrup over cake.