This tall, creamy cheesecake has a delightfully retro feel. A pinch of allspice in the batter adds a hint of the tropics. The pineapple topping is best if made just before serving.
- Portion size 16 servings
- Credits : Canadian Living: Holiday 2012
Pineapple Rum Sauce:
MethodIn bowl, stir cookie crumbs with butter until combined; press onto bottom of lightly greased 9-inch (2.5 L) springform pan.
Place pan 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. Beat in sour cream, vanilla, allspice and salt until combined. Pour over crust, 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.)
Pineapple Rum Sauce: Meanwhile, in saucepan, bring pineapple, water, brown sugar, butter and rum to boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened slightly and pineapple is tender, 35 to 40 minutes. Serve warm or at room temperature with cheesecake.
Nutritional facts Per each of 16 servings: about
- Fibre 1 g
- Sodium 194 mg
- Sugars 18 g
- Protein 6 g
- Calories 358.0
- Total fat 26 g
- Potassium 154 mg
- Cholesterol 120 mg
- Saturated fat 15 g
- Total carbohydrate 28 g
- Iron 8.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 25.0
- Vitamin C 23.0