Cakes

Eggnog Cheesecake

Ingredients:

Cake
4 pkg (8 oz/250 g) brick-style cream cheese, softened
1 cup (250 mL) granulated sugar
1 1/4 tsp (6 mL) freshly grated nutmeg (1/2 tsp/2 mL ground nutmeg)
¼ tsp (1 mL) salt
4 eggs
2 1/2 tsp (12 mL) rum or vanilla extract

Crust
1 1/2 cups (375 mL) graham cracker crumbs
¼ cup (60 mL) melted butter
2 Tbsp (30 mL) granulated sugar

Topping
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla extract
Freshly grated nutmeg

Instructions:

Crust

Preheat oven to 350°F (180°C). Line the bottom of a springform pan with parchment paper. In a medium-sized bowl, combine graham cracker crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) springform cake pan. Bake until lightly golden, for 10 to 15 minutes. Cool completely.

Prepare for water bath (bain marie). Set the pan with toasted graham cracker crust on a large piece of heavy-duty foil, wrapping it up the sides of the pan. Then place the springform pan in a deep roasting dish.

Cheesecake

Reduce heat to 325°F (160°F). Beat cream cheese until smooth. Beat in sugar, nutmeg and salt until fluffy. Add eggs, one at a time and rum extract, beat until fully combined. Pour over crust.

Pour hot water into roasting pan, allowing it to come halfway up sides of the springform pan.

Bake until set but jiggles slightly in centre, about 70 minutes. Turn off the oven and leave inside the oven for 1 hour. Transfer to wire rack and cool in its water bath. Remove from water. Cool to room temperature. Chill overnight or up to 2 days. Remove spring form pan before serving.

 Topping

Beat whipping cream with sugar and vanilla until stiff. Dollop whipped cream over top of cheesecake or onto individual servings. Optional step, grate nutmeg overtop.

Notes:

Tips:

Substitute rum or vanilla extract for 2 Tbsp (30 mL) Amber Rum, if desired.

This cheesecake freezes well in its springform pan, covered with aluminum foil. Freeze for up to 2 weeks.

To thaw, leave in fridge overnight or let it sit out during the day.

Variations on toppings (make these fresh)—

• whipped cream
• sautéed apples or an apple pecan or pear topping
• fresh raspberries or strawberries

Makes 16 servings

Prep time: 15 min, Cook time: 2 hours

Nutrients per serving:
Calories: 390
Fat: 30 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sodium: 294 mg
Sugars: 21.5 g
Protein: 6.5 g
Fibre: 0.5 g
Carbohydrate: 26.5 g
Cholesterol: 128 mg