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Savour eggnog's yummy flavours - nutmeg, rum and cinnamon - in a slice of rich cheesecake.
1 1/2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1/2 tsp ground cinnamon
2/3 cup cold butter
4 250-g pkgs regular cream cheese
3/4 cup lightly packed brown sugar
3 tbsp all-purpose flour
1 tbsp rum extract
1 tsp ground nutmeg
1 tsp vanilla
3 eggs
Spiced Rum Cranberry compote, recipe link below
For crust, preheat oven to 350F (180C). Lightly butter sides and bottom of a 10-in. (25-cm) springform pan. In a food processor, whirl flour with brown sugar and cinnamon. Cut butter into cubes and add. Whirl just until coarse crumbs form. Evenly press over bottom of pan. Bake in centre of oven until golden, 20 to 25 min. Cool on a rack. Reduce oven to 325F (160C).
Put a full kettle of water on to boil. For filling, cut cheese into cubes, and place in a large bowl. Using an electric mixer, beat until smooth. Add the sugar, flour, rum extract, nutmeg and vanilla. Beat until well mixed. Beat in eggs, 1 at a time, scraping down sides of bowl with a spatula between additions. Pour over warm base, then smooth top. Wrap bottom and outer sides of pan with heavy-duty foil. Place wrapped pan in a broiler or shallow-sided roasting pan and place in oven. Pour enough boiling water into broiler pan to come about 1 in. (2.5 cm) up side of springform pan.
Bake cheesecake in centre of preheated oven until filling is almost set when springform pan is jiggled, about 1 hour. Remove broiler pan from oven. Set on a wire rack. Let cake stand in water in pan just until water cools, about 40 min, then remove cake from water. Remove foil. Run a knife around inside edge of pan to help prevent cracking but leave cake in pan on rack to cool completely.
Then cover and refrigerate until cold, at least 4 hours, preferably overnight. If making ahead, wrap in plastic, then overwrap with foil and freeze up to 1 month. Slice into wedges. Spoon Spiced Rum Cranberry Compote overtop.
Calories 552, Protein 10g, Carbohydrates 38g, Fat 41g, Fibre 1g, Sodium 344mg.
Rum-soaked raisins, spiced pecans, candied lemon peel, candied ginger, butterscotch sauce, clementine segments, dulce de leche and mint sprigs all make scrumptious toppings for our Eggnog Cheesecake.