Baked Eggnog Cheesecake served with homemade maple caramel sauce.
- 250 grams store bought cookies, finely crushed
- 1/8 teaspoon salt
- 115 grams (1/2 cup) unsalted butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 120 ml (1/2 cup) store bought eggnog, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 60 ml (1/4 cup) maple syrup
- 45 grams (1/4 cup) brown sugar
- 60 grams (1/4 cup) unsalted butter, room temperature
- 60 ml (1/4 cup) thickened or heavy cream, room temperature
- 1/4 teaspoon sea salt
- 240 ml (1 cup) whipped cream, to decorate
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line the bottom of an 8-inch round springform pan with baking or parchment paper. Wrap the outside (bottom and sides) of your pan with aluminium foil for your water bath, ensuring no water can leak into the pan. See below photo.
- Cookie crust
Place your cookie crumbs and salt in a large mixing bowl. Pour over melted butter and mix well. It should resemble wet sand. Pour crumbs into your prepared pan and press down firmly to form an even layer. Pop in the fridge.
- Eggnog cheesecake
Add cream cheese to a large mixing bowl and beat using an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and beat until combined. Then add eggs, one at a time, beating just until combined.
- Add eggnog, sour cream and spices and beat until batter is smooth and creamy – but try not to over mix. Batter may appear thin and runny – this is fine.
- Pour your cheesecake batter over cookie crust and gently smooth the top. Add boiling water to a large oven tray or roasting tray. Place tray in the oven, then carefully place your cheesecake pan inside, ensuring the water comes only about halfway up the sides of the cheesecake.
- Bake cheesecake for approximately 1 hour to 1 hour and 10 minutes or until it no longer wobbles on the edges – it may still have a very small jiggle in the centre. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven (turned off) with the door ajar for one hour.
- Remove cheesecake and leave to cool at room temperature for another hour before transferring to the fridge. The cheesecake is best left to chill in the fridge for at least 6 hours (or overnight) before removing from the pan and cutting into slices.
- Maple caramel
To make maple caramel, place maple syrup and brown sugar in a medium saucepan over medium heat. Cook, stirring for 3-4 minutes or until sugar dissolves. Add butter and stir until smooth. Add cream and stir until smooth. Heat caramel for an additional 1-2 minutes.
- Pour into a heatproof bowl and stir through sea salt. Leave to cool for 15 minutes, then place in the fridge for 1-2 hour to thicken.
- To serve
Use a piping bag and a large round tip to pipe swirls of whipped cream around the edges of the cheesecake. Cut into slices. Serve with maple caramel.
Cookies: You can use graham crackers or Digestive biscuits – any sweet, plain, store bought cookies will work.
Maple caramel: You can make this caramel ahead of time and store it in the fridge. When you are ready to use it, heat it in the microwave, stirring every 15 seconds, until it’s warm enough to pour.