Friday, March 30, 2012

Sticky Toffee Pudding Cheesecake

I briefly mentionined this cheesecake a while ago, and now am finally posting it! I made it for Christmas dinner's dessert and everyone, including myself, loved it. (And so you can see why it all looks a mess as I was more concerned with just serving it to everyone versus it being beautiful. Though it is still beautiful to me.)

There's a graham cracker crust which goes up the sides of the cheesecake, a layer of cheesecake, a layer of toffee sauce, a layer of sticky toffee pudding cake, topped by another layer of toffee sauce, broiled and THEN topped with more toffee sauce. Delicious delicious. It's a great special event dessert and though it takes a bit of time to make, it's not difficult.

If this sounds good, you might also like:
Cheesecake Pops
Lemon Cheesecake
Pumpkin Cheesecake
Brown Sugar Apple Cheesecake

Sticky Toffee Pudding Cheesecake
Slightly adapted from Willow Bird Baking who used Food Network’s pudding recipe

Makes 12 servings

2 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Sticky Toffee Pudding
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates, finely chopped
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

Toffee Sauce
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar

Make the cheesecake: Preheat the oven to 350F. Lightly grease a 9" springform pan. In a bowl, stir together the graham cracker crumbs and butter, making sure to moisten all the crumbs. Using a flat-sided glass, press into a thin layer covering the bottom and sides of your cheesecake pan. The crumbs should come up the side of the pan 2.5 inches. Bake the crust for 6 minutes and let it cool as you make your cheesecake filling.

In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Beat in the vanilla until well incorporated. (Scrape down the sides of the bowl as necessary.) Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling into your crust.

Bake until the top is lightly browned, puffed and cracked around the edges, and the center moves only very slightly when the pan is lightly shaken (about 40 minutes). Check while baking periodically and put a pie shield (or strips of foil) around the top of your pan to protect the crust edges if they’re getting too dark. (If you do this, make sure the shield/foil doesn't touch the cheesecake.) Let cheesecake cool at room temperature for at least 3 hours, then put in the fridge to chill overnight or for 8 hours.

Make Sticky Toffee Pudding: In the meantime, grease a 9-inch round cake pan. Place a parchment paper round in it to line the bottom.

In a bowl, whisk together the flour and baking powder. In a separate small bowl, mix the dates, boiling water, and baking soda. Set this aside.

In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy (2-3 minutes). Add the egg and vanilla and beat to combine. Gradually add in the flour mixture, scraping down the sides of the bowl as needed. Gently fold in the date mixture with a spatula. Pour the batter into the prepared pan and bake until the pudding is set up and firm, about 35 minutes (jiggle the pan and watch the middle). Let the pudding cool completely in the pan on a wire rack before inverting it onto a parchment paper lined plate. If you are going to assemble the cake right away, after cooling put the cake in the freezer to firm up, otherwise put it in the fridge overnight (covered with plastic wrap).

Make the Toffee Sauce: In a small saucepan, combine the butter, heavy cream and brown sugar. Bring to a boil, whisking constantly. Turn the heat down to medium low, and boil gently for about 8 minutes, or until the mixture is thickened.

Assemble the cake: Preheat the broiler. Spoon about 1/3 cup of toffee sauce onto the surface of your cheesecake to serve as a “glue” and gently place your sticky toffee pudding layer on top, pressing to adhere. Top this layer with about 1/3 cup of the toffee sauce and spread this around evenly on top. Place the cake under the broiler until the topping is bubbly, about 1 minute (keep a close watch and rotate for even bubbling if necessary). Carefully remove the sides of the springform pan. Serve slices with extra toffee sauce, and whipped cream or ice cream (if desired).


Hannah said...

Messy or not, that looks like one killer cheesecake! Definitely sounds worthy of a special occasion.

Dawn said...

GAH! I hate it when that happens - I make an amazing dish and we all dive in before I can get the photo. You know that's one good recipe though!

Eileen said...

Ah yes, another "looks a mess; is delightful" candidate. :) That toffee sauce needs to get into my mouth right about now.

Jabba said...

This looks amazing. I REALLY need to get a springform pan.....I'm marking this for future special occasions!!

Hannah said...

Sticky date pudding is one of my favourite desserts. I can't even imagine how crazy good it when you throw a cheesecake into the mix.

Joanne said...

Given how much I adore toffee pudding AND cheesecake...putting them together is basically a match made in heaven.

grace said...

twas a cheesecake massacre, and for good reason!

Anonymous said...

That looks like a big gooey mess of deliciousness! I see myself attempting to veganize this in the future, how could I not!

Lisa @ Snappy Gourmet said...

Looks like a great cheesecake!

Kristin @ thefreshfind said...

I love a good cheesecake recipe, I'll have to add this to the list! :)

kimberleyblue said...

Oh wow, that must be the perfect cheesecake! It's got everything I love, and it looks incredible.

Worth the mess and the time, I'm sure!