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  1. Chocolate-Sticky Toffee Pudding Cheesecake

Chocolate-Sticky Toffee Pudding Cheesecake

02:45:00 16 servings, 1 piece (95 g) each
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16 servings, 1 piece (95 g) each

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Make It

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  • Combine dates, coffee and baking soda in medium bowl. Add boiling water; stir. Let stand 15 min.
  • Heat oven to 350ºF. Mix flour, cocoa powder, baking powder and salt until blended. Beat 5 Tbsp. butter, 3/4 cup brown sugar and 1 tsp. vanilla in large bowl with mixer until light and 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 and 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 and 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.

Size Wise

Dessert can be part of a healthy diet but remember to keep tabs on portions.

How to Measure Brown Sugar

When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.


Substitute 6 mini (4-1/2-inch) springform pans for the 10-inch springform pan. Pour 1/4 cup of the chocolate pudding into each prepared pan; cover wth 1/4 cup of the cheesecake filling. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean.

Special Extra

Beat additional whipping cream until stiff peaks form. Serve spooned over individual servings of cake, along with fresh berries.

Special Extra

Add 1 Tbsp.butterscotch schnapps to the toffee sauce before adding the whipping cream.


  • 16 servings, 1 piece (95 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (95 g) each
Calories 460
% Daily Value
Total fat 24g
Saturated fat 15g
Cholesterol 125mg
Sodium 270mg
Carbohydrate 59g
Dietary fibre 2g
Sugars 41g
Protein 6g
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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