Project Description



  • 3 tbsp melted butter

  • 1 1/2 cups crushed ginger snaps

  • 1/2 cup crushed graham crackers

Cheese Mix

  • 4 packs of cream cheese (32oz at room temperature)

  • 4 eggs

  • 1 cup sugar

  • 1 tbsp vanilla extract

Date Filling

  • 1 Pack of ZIYAD Brand Date Paste
  • 1/2 tsp ZIYAD Brand Nutmeg
  • 1/2 tsp ZIYAD Brand Cinnamon
  • 1/2 tsp ZIYAD Brand Cardamom
  • 1 tbsp melted butter

Sour Cream Topping

  • 1 cup sour cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract


  • Caramel sauce


Step 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.

Step 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.

Step 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.