Contests

Ingredients

• 2 pkgs (250 g) Philadelphia Cream Cheese, room temp
• 2 large eggs, room temp
• 1 teaspoon pure vanilla extract
• 1/2 cup white sugar
• 1 1/4 cups which is about 25 whole dried dates, pitted & finely chopped
• 1/2 teaspoon baking soda
• 1 cup boiling water
• 1 teaspoon instant coffee
• 1 1/4 cups white all purpose flour
• 1/3 cup cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, room temp
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups brown sugar
• 3/4 cup amber colored corn syrup
• 7 tablespoons butter
• 3/4 cup whipping cream
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon butteripple/rum schnapps ( optional)

Directions

1. Directions for Toffee pudding bottom:
2. • Preheat oven 350 degrees F, grease and flour 10 in springform pan or 6 mini cheesecake pans
3. • In a stainless steel bowl or pot pour 1 cup boiling water, 1 tsp.instant coffee, 1 1/4 cupsdates & 1/2 tsp baking soda, mix together, let sit for 15 mins to soften & steep
4. • In another bowl, whisk 1 1/4 cups flour, 1/3 cup cocoa, 3/4 tsp baking powder & 1/4 salt, set aside
5. • In another bowl with electric mixer, beat 5 tbsp. butter till soft and creamy, add 3/4 cup brown sugar ,1 tsp. vanilla & beat till fluffy. Scrape down bowl as needed
6. • Add 2 large eggs one at a time, until blended well
7. • Add flour/cocoa mixture , beat until combined well
8. • Add date mixture and mix well
9. • Pour into greased/floured 10 in springform pan OR 6 mini cheesecake pans
10. Directions for Cheesecake:
11. • Place 2 pkgs cream cheese into mixing bowl, using an electric mixer, beat until both are blended together ( about 2 min)
12. • Add 1 tsp vanilla and 1/2 cup sugar, beating until blended together
13. • Add 2 large eggs one at a time, beating well after each one
14. • Pour cream cheese over chocolate sticky toffee pudding
15. • Place in preheated 350 degrees F oven and bake for 30 min. ( the toffee cake is done, when a skewer comes out clean)
16. • Cool completely . Invert cheesecake on serving plate, then with a wooden skewer poke serveral holes around cake, before pouring sauce on top. Serve with whipped cream and favourite berries.
17. Directions for Toffee sauce:
18. • In a pot on medium to high heat, 7 tbsp. melt butter, then add 3/4 cup corn syrup,3/4 cup brown sugar,1 tsp. vanilla and butter ripple/rum schnapps ( optional) whisk together until all mixed
19. • Next add 3/4 cup whipping cream, mix until all blended , then continue whisking until mixture comes to a boil, then turn off heat and remove from stove to cool.
20. NOTE: if doing mini cheesecakes pour only 1/4 cup of chocolate sticky toffee pudding into pan and add 1/4 cup of cheesecake filling on top. BAKE FOR 20 min then check for doneness, if not, add 5 more mins until skewer comes out clean