Treacle Cheesecake Bars
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These Treacle Cheesecake Bars are my absolute favorite way to use up pantry staples into something that feels fancy but comes together in just 55 minutes. The combination of golden syrup and warming spices creates this wonderfully deep, almost toffee like flavor that pairs beautifully with creamy cheese. I love that dates add natural sweetness and fiber, so you can feel a bit less guilty indulging in these rich bars. Best of all, they require just basic ingredients you probably already have at home, making them perfect for when unexpected guests drop by or you need a quick homemade dessert without a trip to the shops.
Ella x
Ingredients
- 225 g225g unsalted butter
- 400 g400g caster sugar
- 1 g1kg golden syrup(Dilute with 2 tbsp water before using)
- 250 g250g plain flour
- 1 tsp1 tsp baking powder
- 250 g250g unsalted butter
- 300 g300g caster sugar
- 2 eggs2 large eggs
- 250 g250g sour cream
- 250 g250g grated cheddar cheese
- 1 tsp1 tsp vanilla extract
- 1 tsp1 tsp ground cinnamon
- 1 tsp1/2 tsp ground ginger
- 250 g250g chopped dates(Soaked in 2 tbsp hot water)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 20cm square baking tin with parchment paper.
Tip: Use a silicone mat for easy release
- 2
Make the shortbread crust: Cream the butter and sugar in a stand mixer until light and fluffy. Add the flour, baking powder, and cinnamon; mix until combined. Press into the prepared baking tin.
Tip: Use a flat spatula to level the crust
- 3
Bake the shortbread crust for 18-20 minutes, or until lightly golden.
Tip: Keep an eye on it, as the crust can burn easily
- 4
Make the treacle filling: Combine the golden syrup, sugar, and 2 tbsp water in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Tip: Stir occasionally to prevent burning
- 5
Stir in the soaked dates until well combined.
Tip: Let cool slightly before spreading over the shortbread crust
- 6
Bake the treacle filling for 15-18 minutes, or until caramelized and sticky.
Tip: Keep an eye on it, as the filling can burn easily
- 7
Make the cheesecake layer: Beat the butter and sugar in a stand mixer until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, cheddar cheese, vanilla extract, and ground ginger.
Tip: Use room temperature ingredients for a smooth cheesecake
- 8
Pour the cheesecake layer over the cooled treacle filling.
Tip: Use an offset spatula to create a smooth, even layer
- 9
Bake the cheesecake for 25-30 minutes, or until set and slightly golden.
Tip: Keep an eye on it, as the cheesecake can overcook easily
- 10
Remove from the oven and let cool completely in the tin.
Tip: Use a wire rack to speed up cooling and prevent sogginess
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