Eggnog Cheesecake Covered In Delicious Hot Buttered Rum
It’s the last day of 2011 and I have never been looking forward to a new year more than I am this one. I’m in Houston, having been reunited with an old friend, and we’re both looking to ring in 2012 with a bang. He doesn’t like cheesecake which means he’s one of the best kind of friends to have since you don’t have to feel guilty for not sharing. *wink*
Of course I couldn’t let him go without pie, so my first night here, I made these two beauties.
Like old friends, the recipe I am sharing with you today are lots of old familiar holiday flavors all rolled into one pie…or cheesecake…is cheesecake considered pie? Well for today I am considering it a cream cheese pie!
Happy New Year everyone, and may it be the start of very good things. And really, if you spend it eating cheesecake flavored with eggnog and drenched in butter and rum…you’re ahead of the game.
Preheat oven to 325°F. In a medium bowl combine ground gingersnaps and butter. Press into the bottom of your pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425°F. Blend with an electric mixer the cream cheese, mascarpone, sugar, flour and eggnog until smooth. Blend in eggs, rum, and nutmeg. Pour mixture into cooled crust. Sprinkle nutmeg on top for a decorative touch.
Bake in preheated oven for 10 minutes.
Reduce heat to 250°F and bake for 45 minutes, or until center is barely firm to the touch. Let cool completely and refrigerate for 2 hours before serving. Probably best to make this the night before.
To make the hot buttered rum sauce, in a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted. Let cool for 15 minutes before pouring over slices of cheesecake.
If you have come here looking for a “Mexican Chocolate Pie” that contains chilis or jalapeños or something crazy like that, you’ll have to go on to the next blog. That’s because Mexican chocolate does NOT contain those spices. Somewhere in food marketing world, people started adding chili powder to things and declaring it “Mexican!”. Chili in ice cream? Mexican! Chili in casseroles? Mexican! Chili in cereal? Mexican! Chili in my eyeballs? Mexican!
Mexican chocolate is sweeter than American chocolate and contains flavors of cinnamon and almond in it. It also does not come in ready to eat candy bar form, but rather hard grainy discs like this:
I grew up drinking Ibarra Chocolate, but sadly I could not find any when it came time to make this recipe, so I settled for Nestlé’s Abuelita Mexican Chocolate. Still yummy, but if you can find Ibarra, good on you! David Lebovitz has a great article about his experience with Mexican chocolate on his blog as well, which is worth reading for newbies.
This is a nostalgic pie, with flavors that remind me of snowy days and my Daddy whipping up some Mexican hot cocoa as a special treat. I think I’ll make another at Christmas time, to share with my family that I hold so dear. From my half Mexican house to yours, with pie love.