Eggnog Caramel Cheesecake
Eggnog Caramel Cheesecake
Photography by Joe Kim/TC Media
- Preparation time: 45 minutes
- Total time : 6-1/2 hours
- Portion size: 12 to 16
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 425 |
| pro | 7 g |
| total fat | 31 g |
| sat.fat | 19 g |
| carb | 32 g |
| dietary fibre | 0 |
| sugar | 22 g |
| chol | 137 mg |
| sodium | 272 mg |
| potassium | 119 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 8 |
| vit A | 30 |
| folate | 9 |
Finish your holiday meal with this rich and creamy caramel-topped cheesecake. For easy serving, be sure to chill your cheesecake completely before slicing.
Ingredients
- 3 pkg (250 g each) 3pkg (250 g each)cream cheese, softened
- 3/4 cup 3/4cupgranulated sugar
- 4 4eggeggs
- 1 cup 1cupsour cream
- 2 tsp 2tsprum extract
- 1/2 tsp 1/2tspnutmeg
- 1/4 tsp 1/4tspcinnamon
- 1 pinch 1pinchsalt
- 3/4 cup 3/4cupwhipping cream, (35%), whipped Base:
- 2 cups 2cupsgraham cracker crumbs
- 1/3 cup 1/3cupbutter, melted
- 2 tbsp 2tbspgranulated sugar Rum Caramel Topping:
- 1/2 cup 1/2cupgranulated sugar
- 1/4 cup 1/4cuplight-coloured corn syrup
- 1/4 cup 1/4cupwhipping cream, (35%)
- 2 tbsp 2tbspbutter, softened
- 1 tsp 1tsprum extract
- 1 pinch 1pinchsalt
Preparation
Base: In bowl, stir together graham crumbs, butter and sugar until combined; press onto bottom of lightly greased 9-inch (2.5 L) springform pan. Place on large square of heavy-duty foil; press foil up onto side of pan. Bake in 350ºF (180ºC) oven until set, 10 to 12 minutes. Let cool on rack.
In large bowl, beat cream cheese until smooth. Beat in sugar until fluffy; beat in eggs, 1 at a time, just until combined. Beat in sour cream, rum extract, all but a pinch of the nutmeg, the cinnamon and salt; pour over base, smoothing and levelling top.
Set springform pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 55 to 60 minutes.
Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer to rack; let cool to room temperature. Refrigerate until set, 4 to 6 hours
(Make-ahead: Cover and refrigerate for up to 3 days.)
Rum Caramel Topping: In small saucepan, bring sugar and corn syrup to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in water, until dark amber, about 4 minutes. Averting face, stir in cream, butter, rum extract and salt; cook until thickened slightly, about 2 minutes. Let cool for 30 minutes.
Serve chilled cheesecake topped with caramel topping and whipped cream; sprinkle with remaining nutmeg.
Source : Canadian Living Magazine: December 2012
