Eggnog Caramel Cheesecake

By jeenikeen

Ingredients

• 3 pkg (250 g each) cream cheese, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1 cup sour cream
• 2 tsp rum extract
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 pinch salt
• 3/4 cup whipping cream, (35%), whipped
• 2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 tbsp granulated sugar
• 1/2 cup granulated sugar
• 1/4 cup light-coloured corn syrup
• 1/4 cup whipping cream, (35%)
• 2 tbsp butter, softened
• 1 tsp rum extract
• 1 pinch salt

Details

Servings 12
Preparation time 45mins
Cooking time 45mins
Adapted from canadianliving.com

Preparation

Step 1

Base:
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 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 up sides. Bake in 325 F 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.