| Preparation time | 35 min |
| Cooking Time | 55 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Hard |
| Servings | 6 |
Ingredients
Date Caramel Sauce:6 large dates, pitted and soaked in 1 cup warm water for 30 minutes, soaking liquid reserved (about 3/4 cup packed dates)3 Tablespoons coconut oil, melted3 Tablespoons pure maple syrup3 Tablespoons honey1/4 cup creamy raw or roasted almond butter or raw cashew butter½ teaspoon pure vanilla extract1/4 teaspoon sea saltunsalted butter or coconut oil for greasing baking dishCrust:2 cups graham cracker crumbs (about 14 standard crackers pulverized in a food processor)6 Tablespoons coconut oil, melted3 Tablespoons pure maple syrupPinch sea saltFilling:1 1/3 cup unsweetened whole milk Greek yogurt, at room temperature6 ounces cream cheese, at room temperature2/3 cup pure maple syrup2 large eggs, at room temperature2 ½ Tablespoons arrowroot powder3/4 teaspoon pure vanilla extractPinch of sea salt
Directions
- Preheat the oven to 325 degrees. Grease an 8 x 8–inch pan with coconut oil or butter and line with unbleached parchment paper, leaving a tab on either end for easy removal.
- Prepare date caramel sauce: process all sauce ingredients + 2 Tablespoons date soaking liquid in a blender until completely smooth.
- Prepare the crust: in a large bowl, combine graham cracker crumbs, coconut oil, maple syrup and salt. Transfer mixture to the prepared pan and press down firmly, making an even layer. You can use the bottom of a cup to do this. The better you press the crust, the better it will hold together.
- To make the filling, combine yogurt, cream cheese and maple syrup in the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla and salt and continue to process until batter is smooth and combined, about a minute more.
- Pour the cheesecake filling on top of the crust. Drizzle spoonfuls of caramel sauce (you’ll use about half the amount of sauce) across the top of the batter. Swirl it in with the tip of a paring knife.
- Bake until set, but still jiggly like Jell-o, about 47 to 55 minutes. Let cool to room temperature, about 2 hours, and refrigerate until chill to serve. Cheesecake can stay refrigerated for a week.