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Date Cheesecake

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Yields1 Serving
Crust
 3 tbsp ButterMelted
 1 ½ cups Ginger snapsCrushed
 ½ cup Graham crakersCrushed
Cheese Mix
 4 Packs of cream cheese32 oz at room temperature
 4 Eggs
 1 cup Sugar
 1 tbsp Vanilla extract
Date Filling
 ½ tsp Ziyad Brand Nutmeg
 ½ tsp Ziyad Brand Cinnamon
 ½ tsp Ziyad Brand Cardamom
 1 tbsp ButterMelted
Sour Cream Topping
 1 cup Sour cream
 1 tbsp Sugar
 1 tsp Vanilla extract
For Drizzling
 Caramel sauce
1

Mix graham crackers and ginger snaps with butter in a food processor until fine crumbs. Press onto a cheesecake pan. Put aside. Mix cream cheese, sugar, eggs and vanilla extract all at room temperature until creamy and well combined.

date-cheesecake-2

2

In a separate bowl, knead the date paste with butter and spices. Pour 1/3 of cheese mix on the crust and then spread the date mix on top. Pour the rest of cheese mix.
Bake on 330 F for 58 minutes.

3

Open the oven and leave cheesecake inside to cool down for an hour and a half. Refrigerate for at least 6 hours. Mix sour cream with sugar and vanilla and top the cheesecake with it. Drizzle caramel sauce upon serving.

Recipe by: Nida @nidosplace

date-cheesecake-1

 

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Ingredients

Crust
 3 tbsp ButterMelted
 1 ½ cups Ginger snapsCrushed
 ½ cup Graham crakersCrushed
Cheese Mix
 4 Packs of cream cheese32 oz at room temperature
 4 Eggs
 1 cup Sugar
 1 tbsp Vanilla extract
Date Filling
 ½ tsp Ziyad Brand Nutmeg
 ½ tsp Ziyad Brand Cinnamon
 ½ tsp Ziyad Brand Cardamom
 1 tbsp ButterMelted
Sour Cream Topping
 1 cup Sour cream
 1 tbsp Sugar
 1 tsp Vanilla extract
For Drizzling
 Caramel sauce

Directions

1

Mix graham crackers and ginger snaps with butter in a food processor until fine crumbs. Press onto a cheesecake pan. Put aside. Mix cream cheese, sugar, eggs and vanilla extract all at room temperature until creamy and well combined.

date-cheesecake-2

2

In a separate bowl, knead the date paste with butter and spices. Pour 1/3 of cheese mix on the crust and then spread the date mix on top. Pour the rest of cheese mix.
Bake on 330 F for 58 minutes.

3

Open the oven and leave cheesecake inside to cool down for an hour and a half. Refrigerate for at least 6 hours. Mix sour cream with sugar and vanilla and top the cheesecake with it. Drizzle caramel sauce upon serving.

Recipe by: Nida @nidosplace

date-cheesecake-1

Date Cheesecake

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