Cheesecake with Date Swirls Crumbs

 

Recommended Date Swirls - Cinnamon Date, Moroccan Spice Ingredients 1 1/2 cups Graham Cracker Crumbs 2 Tablespoons Sugar 1 Tablespoon Brown Sugar (can substitute white) 7 Tablespoons Butter, Melted Cheesecake Filling 32 oz Cream Cheese, softened to room temperature 1 Cup Sugar 2/3 Cups Sour Cream 1 1/2 Teaspoons Vanilla Extract 1/8 Teaspoon Salt 4 Large Eggs, room temperature, lightly beaten Darious Date Swirls, chopped

 

Instructions

1. Preheat oven to 325F (160C).
2. Prepare graham cracker crust first by combining graham cracker crumbs, sugar, brown sugar, and stir well. 
3. Add melted butter and use a fork to combine ingredients well.
4. Pour crumbs into the pan and press firmly into the bottom and up the sides of your pan.
5. Set aside.

Instructions

1. Preheat oven to 325F (160C).
2. Prepare graham cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stir well. 
3. Add melted butter and use a fork to combine ingredients well.
4. Pour crumbs into the pan and press firmly into the bottom and up the sides of your pan.
5. Set aside.

Cheesecake Filling

1. In the bowl of a stand mixer or in a large bowl with a hand mixer, add the cream cheese and stir until smooth and creamy (don't over-beat or you will incorporate too much air.)
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Add the chopped Darious Date Swirls into the batter and stir.
6. Pour cheesecake batter into prepared pan.
7. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes.
8. Remove from oven and allow to cool on top of the oven for 10 minutes. Once the 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks.)
9. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
10. Add your desired toppings and enjoy!