Sticky Date Cheesecake Slice With Caramel Fudge Sauce

"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"
 
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Ready In:
45mins
Ingredients:
11
Yields:
8 slices
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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