Sticky Date Cheesecake Slice With Caramel Fudge Sauce Recipes

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STICKY DATE CHEESECAKE SLICE WITH CARAMEL FUDGE SAUCE



Sticky Date Cheesecake Slice With Caramel Fudge Sauce image

Recipe from the inside of a Philadelphia Cream Cheese Packet. This could easily be made gluten-free by using a gluten-free cookie similar to a ''butternut snap'' and a blended gluten-free flour in place of the regular wheat flour.You could use a packet of light cream cheese and splenda to make the slice a little lighter. Serves 8. Slice is made in 9cm x 20cm loaf tin

Provided by Jubes

Categories     Cheesecake

Time 45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

100 g butternut snap biscuits, crushed (cookies)
20 g butter, melted
375 g cream cheese, softened (1 packet)
1/3 cup caster sugar
1 teaspoon vanilla essence
1 egg
2 teaspoons plain flour
5 fresh dates, chopped (125 grams)
1 cup brown sugar, firmly packed
80 g butter
1/3 cup cream

Steps:

  • Mix biscuit crumbs and melted butter in a bowl and then press into the base of a lined 9cm x 20cm loaf tin. Chill.
  • Preheat oven to 160°C.
  • Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
  • Beat in the egg.
  • Stir through the chopped dates an the flour.
  • Pour filling onto the prepared base and bake in a moderately slow oven (160C.) for 25 minutes or until just set. Cool in the oven with the door ajar. Chill.
  • To make the caramel fudge sauce- combine the brown sugar, butter and cream in a small saucepan. Stir over a low heat for 5 minutes, or until thickened.
  • Cut the cheesecake into thick slices and place onto serving plates. Drizzle with some sauce and serve with some extra cream or ice-cream if desired. Serve immediately.

Nutrition Facts : Calories 440.8, Fat 29.9, SaturatedFat 17.6, Cholesterol 112.7, Sodium 259.6, Carbohydrate 41.5, Fiber 0.4, Sugar 39.4, Protein 4.1

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