Treacle Baked Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite treacle baked cheesecake is the perfect dessert when you need something impressive but don't have all day. The whole thing comes together in just an hour, and honestly, it's so straightforward that even baking novices won't feel intimidated. What really draws me to this recipe is how the deep molasses flavor of treacle adds such a rich, complex sweetness that feels way more sophisticated than a regular cheesecake. Plus, treacle contains iron and minerals that make this indulgence feel just a tiny bit better for you. The graham cracker crust keeps costs down while delivering that classic texture we all crave, and I love how simple it is to throw together before popping it in the oven.
Ella x
Ingredients
- 200graham cracker crust
- 100 gbutter
- 400 gcheese
- 300 gsugar
- 200 gtreacle
- 4large eggs
- 2 mLvanilla extract
- 150 gall-purpose flour
- 1 gbaking soda
- 1 gsalt
- 100 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Prepare the crust by mixing the graham cracker crumbs with butter until well combined.
Tip: Use a food processor to make the crust more evenly.
- 2
In a large mixing bowl, beat the cheese with an electric mixer until smooth. Gradually add the sugar, beating until well combined.
Tip: Use a high-quality vanilla extract for the best flavor.
- 3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the cheese mixture, beating until just combined.
Tip: Use room-temperature eggs for the best results.
- 4
In a small bowl, whisk together the treacle and melted butter until well combined. Stir in the large eggs, one at a time, until smooth.
Tip: Don't overmix the treacle sauce.
- 5
Pour the treacle sauce over the cheesecake batter and mix until just combined.
Tip: Don't overmix the batter.
- 6
Pour the batter into the prepared crust and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 7
Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake, or the cheesecake will be dry.
- 8
Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.
Tip: Use a sharp knife to release the cheesecake from the pan.
- 9
Release the springform pan sides and slice the cheesecake into 6 equal pieces.
Tip: Serve chilled, with a drizzle of treacle sauce.
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