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Eggnog cheesecake with rum sauce
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Prep Time:
465 minutes
Cook Time:
65 minutes
Total Time:
530 minutes
Festive Cheesecake bursting with holiday flavors.
Ingredients:
  • 200g digestive biscuits
  • 3.75 gm ground cinnamon
  • 100g unsalted butter, melted
  • 500g cream cheese
  • 220g caster sugar
  • 3 eggs
  • 300ml thickened cream
  • 40.00 ml dark rum
  • 2.50 gm ground nutmeg
  • 1 tsp ground cloves
  • 480g sour cream
  • 4.40 gm vanilla extract
  • 330g brown sugar
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 250ml cream
  • 60ml rum
  • 5.30 gm lemon juice
Instructions:
  • Preheat your oven to 170°C for the perfect cooking temperature.
  • In a food processor, blend the digestive biscuits and 1 teaspoon of cinnamon until fine crumbs form. Add the melted butter and process until fully combined. Press the mixture firmly into the base of a 24cm springform pan.
  • In the bowl of an electric mixer, combine cream cheese and caster sugar until smooth. Add eggs one at a time, beating well. Mix in thickened cream, rum, ground nutmeg, ground cloves, and remaining cinnamon until combined. Spread over biscuit base evenly. Bake for 40 minutes.
  • Once the cheesecake is baking, combine sour cream, vanilla, and additional caster sugar in an electric mixer bowl. Beat until well mixed. Pour the mixture over the cheesecake and bake for an additional 10 minutes. After baking, turn off the oven and allow the cheesecake to cool inside for 1 hour. Remove from the oven and let it cool completely. Cover the pan with plastic wrap and refrigerate overnight.
  • To make the rum sauce, mix brown sugar, cinnamon quill, vanilla pod and seeds, and 1/3 cup (80ml) water in a saucepan. Heat over low heat until sugar dissolves. Increase heat to medium-high and cook until light golden. Remove from heat and add cream, rum, and lemon juice while stirring constantly. Bring back to heat, simmer for 5 minutes, or until slightly thickened. Cool before using.
  • Drizzle the rum sauce over slices of eggnog cheesecake and serve.

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