Go Back

Salted Caramel Date Cheesecake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Fridge 6 hours
Course Dessert

Equipment

  • 9" springform pan

Ingredients
  

Salted Caramel

  • 2 cups sugar
  • 3/4 cup water
  • 1 cup unsalted butter (I recommend using good quality european butter)
  • 1 vanilla bean pod ( or 1 teaspoon vanilla paste or extract - if you dont have a vanilla bean pod)
  • 1 cup heavy cream
  • 1 teaspoon salt

Date Purée

  • 8 large medjool dates ( or 12-14 small dates)
  • 2 cups boiling water

The Cinnamon Crust

  • 12 sheets of graham crackers ( about 1&1/2 cups of graham cracker crumbs)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon ( if you do not like cinnamon, omit this)
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • pinch of ground nutmeg

Date Cheesecake

  • 1/3 cup Date Purée
  • 2 teaspoon vanilla extract or vanilla paste
  • 4 packets of cream cheese (8 ounces each) room temperature ( a total of 32 ounces)
  • 1/4 cup sour cream
  • 4 large eggs
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar

Instructions
 

Salted Caramel

  • In a saucepan over medium heat, add the granulated sugar, water and stir until sugar has melted. Stop stirring and allow the sugar to cook until it reaches amber-color. Make sure to swirl the pan to distribute the sugar and ensure it is cooking evenly.
    Note: Be careful not to burn the caramel because it will turn very bitter.
  • Once the caramel reaches an amber color, add the butter and stir until melted and combined. If you notice the butter separating or the sugar starts to clump, remove the pan from the heat and whisk vigorously until the mixture is combined.
  • Cook the butter sugar mixture for about 30 seconds to 1 minute without stirring on medium heat. Turn off the heat, and carefully stir in 1 cup of heavy cream until fully combined. Add the salt, seeds of 1 vanilla bean pod ( or vanilla extract) and stir. You can taste the caramel and add additional salt to your liking. Set aside to cool before transfering to a container or jar.
  • You can store it in the refrigerator for up to 1 month.

Date Purée

  • In a bowl, add the pitted dates and cover them with hot water and let sit for about 20 minutes, or until they soften.
  • Reserve about 1/4 cup of the date water and drain the dates.
  • In a blender, add the dates and 3 tablespoons of the date water. Blend until VERY creamy and lump free. Feel free to add additional date water as needed until you reach a very smooth creamy texture.
  • Transfer the date puree to a bowl and set aside until ready to use. You should get about 1/3 cup of date puree.

The Cinnamon Crust

  • Preheat oven 350 F.
    In a food processor, pulse the graham crackers until you get fine crumbs.
  • Transfer the crumbs to a large bowl and pour the melted butter, salt, sugar, cinnamon, nutmeg and mix until the crumbs are moistened.
  • Transfer the crumbs into a 9" springform pan and using a cup, press the crumbs evenly. For this cake the crust does NOT go up the sides. Bake at 350˚F on the middle rack of a conventional oven for about 8 minutes and set aside to cool.

Date Cheesecake

  • Preheat oven to 325 F
    In a large bowl using hand or stand mixer, cream the room temperature cream cheese, sugar and light brown sugar . Then add the sour cream, cinnamon, vanilla extract, date puree and mix well.
  • On low speed, gradually add 4 eggs one at a time, mixing just until each egg is fully incorporated. Then, use a spatula to scrape all the sides and bottom of the bowl to make sure all the ingredients are combined well.
  • Then, add the flour and mix until the batter is smooth and lump free.
  • Pour the cheese cake filling into the cooled cookie crust. Cover the bottom and edges of the springform baking pan with foil and place the pan into a large roasting pan. Pour boiling water covering up to half of the cheesecake pan.
  • Place the pan carefully in the oven on the middle rack and bake at 325 F for 1 hour and 10 or until the edges are lightly golden and the batter jiggles the slightest bit in the middle. Allow the cheesecake to cool for about 2 hours at room temperature. Then place in the fridge to cool for another 2 hours.
    Note: Please try and not overbake the cheesecake. The center will jiggle and that is how it is supposed to be. It will set in the fridge overnight.
  • Time to Decorate the cheesecake -- spread the homemade salted caramel on top and leave about 1 -inch or 1/2 an inch border around the edges. Decorate with pecans along the edge of the cheesecake.
  • Place the decorated cheesecake in the fridge to set overnight or for about 6 hours before serving.

Notes

Note:  Be sure to use the extra-wide foil  when wrapping the springform pan to to ensure that water does not enter. Also, make sure the foil goes all the way up the sides of the pan. 
 
Make sure to not slice into the cake before allowing it to chill for at least 6 hours in the fridge. If you slice into it before it fully sets, it will be soupy in the middle.