Finish your holiday meal with this rich and creamy caramel-topped cheesecake. For easy serving, be sure to chill your cheesecake completely before slicing.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2012
Rum Caramel Topping:
MethodBase: 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 350 F (180 C) 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 325 F (160 C) 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.
Nutritional facts Per each of 16 servings: about
- Fibre trace
- Sodium 272 mg
- Sugars 22 g
- Protein 7 g
- Calories 425.0
- Total fat 31 g
- Potassium 119 mg
- Cholesterol 137 mg
- Total carbohydrate 32 g
- Iron 8.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 30.0