Egg Nog Cheesecake with Rum Caramel Sauce

I made this cheesecake to celebrate my four years of food blogging. Tis the season to eat or drink egg nog! I hope you enjoy this wonderful cheesecake as much as I had the pleasure of making it. Happy Holidays!

Crust:

2 cups graham cracker crumbs, I used Keebler

3/4 teaspoon nutmeg

2 Tablespoons of sugar

1 stick of butter, melted

Combine graham cracker crumbs, sugar and nutmeg. Add melted butter and it well. Place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer.

Cheesecake:

3  8 ounce packages of cream cheese, room temperature

1 cup of sugar

3 eggs, room temperature

2 Tablespoons of cornstarch

2 Tablespoons of vanilla

3/4 cup sour cream

3/4 cup egg nog

4 Tablespoons rum

Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Mix vanilla, sour cream, egg nog and rum, blending well. Place in springform pan and bake 1 hour – 1 hour 15 minutes until center is about set.  I baked my cheesecake for approximately 1 hour 10 minutes. Cool for 15 minutes and remove ring from springform pan.  Cool completely and place in refrigerator.

Rum Caramel Sauce:

1 cup packed brown sugar, light or dark whatever you have

1/4 water

1/2 cup heavy cream

3 Tablespoons rum

1 Tablespoon cornstarch

Place everything in a heavy saucepan. Bring to a rolling boil and boil for 6 minutes, stirring frequently. Cool. Pour on top of cheesecake. Serve and enjoy!

Advertisements

Captain’s Yummy Rum Cake

I have been making rum cakes for years. Some friends and clients think it’s my signature cake. There is a secret to a good rum cake and I am going to devulge my secret in this recipe.  The secret to a good rum cake is time and bathing your cake in 2 -3 rum glazes before you eat it. I typically make rum cakes 2 days before delivery. That gives me time to apply the glaze several times. When I am done glazing the cake, the final glaze is like the glaze on a glazed donut. Trust me, this is a great recipe, moist and rummy. As far as using alcohol in food, I would never use anything I would not drink, so use the good stuff please. 

  
Ingredients:

1 1/2 cups pecans, chopped corse

2 1/2 cups of flour

1  1/2 Tablespoons of baking powder

1 teaspoon of salt

1 1/2 cups of sugar

3/4 cups vegetable oil

1 package vanilla instant pudding, 3.4 ounce package

4 eggs

1/2  cup milk

1/2  cup dark spicy rum, I use Captain Morgan

2 teaspoons of rum extract or flavor

  
Glaze:

1 stick of butter

1 1/4 cup sugar

1/4 cup water

1/2 cup rum, I use Captain Morgan

1 teaspoon of rum extract or flavor 

  
  
Cake:

Preheat oven to 325 degrees. Prepare your bundt pan with cooking spray that includes flour. Spray bundt pan generously. Add chopped pecans on the bottom of your pan and set aside. 
Whisk flour, baking powder, and salt in a separate bowl.  In your mixing bowl, blend oil and sugar about 3 minutes. Add the flour mixture and combine, when it’s combined, add the vanilla pudding. While this is blending, combine eggs, milk, rum and rum extract. Add the egg mixture to the mixing bowl and combine. Pour evenly into your bundt pan and bake 50 – 60 minutes or until a tester comes out clean.   Prepare glaze before your cake is done baking. Remove from oven and poke holes in the bottom of your rum cake. I used a meat thermometer but you can use chopsticks, skewers or anything to poke holes in your cake. 

  
Glaze:

In a sauce pan, melt one stick of butter, water and sugar. Bring to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and add rum and rum extract or rum flavor. Pour into bundt pan and let cake soak up the glaze while it is cooling. Cool for 30 minutes before flipping cake onto serving plate. You will want to use a plate with a lip so glaze does not spill out. Once 30 minutes have passed, flip cake out and prepare another glaze. Gently brush on glaze on cake, I used a silicon brush.  Make sure you brush glaze over entire cake, top, sides and the inner hole (center).  Repeat glaze step again once the cake has soaked up the glaze. You will be brushing this glaze all over the cake until it has absorbed into the cake. Be careful not to brush off the pecans. Be gentle!  This step takes several times and can take a few hours of brushing cake and letting it rest and coming back to the brush the glaze on again. This is why I like to make ahead a day or two in advance.  Repeat glaze one  more time if desired. Store in an airtight container. 

  
Every year I make this man, my friend Pat, a rum cake for his birthday. 

  

I always tell my clients not to eat and drive!  😉  Enjoy!

Caribbean Bananas Foster


Bananas Foster is one of my favorite desserts. Iavarone’s restaurant in Tampa used to make the best but they took it off the menu. I have put my own spin on this wonderful dessert by adding Malibu Rum and toasted coconut. Typically the bananas are sliced length wise and in half for this dessert but Iavaronnes always served theirs sliced and I do too!

A little history on Bananas Foster, it originated in New Orleans at Brennan’s. It was created by Chef Paul in 1951.

Ingredients:
1/2 stick (1/4 cup) butter
1 cup brown sugar
1 tsp cinnamon
1/4 cup Malibu Rum
4 ripe bananas, sliced
1/4 cup Captain Morgan
Vanilla ice cream
1/4 – 1/2 cup toasted coconut*

Combine butter, sugar and cinnamon in a skillet. Over medium low heat, melt the butter and sugar. Stirring until the sugar dissolves. Stir in the Malibu Rum and once combined, add the sliced bananas. I cook the bananas and sugar syrup for 5 minutes once it becomes hot and bubbly. Carefully add the Captain Morgan. Raise heat to medium and bring bananas and syrup back up to a boil. Boil for 4 additional minutes. It is not necessary to ignite the sauce but if you wish to, please use caution. Spoon over vanilla ice cream and top with toasted coconut. Serve immediately. Enjoy!

*Toasted Coconut can be made in the microwave! Simply place your coconut on a plate and microwave in 30 second intervals. Stir after each 30 second interval until you reach desired brownness. My coconut was frozen (I keep mine in the freezer for freshness) and I microwaved mine for about 5 minutes.

If you have leftovers, the sauce can be refrigerated and heated up the next day.
20140620-192636-69996594.jpg

Recipe adapted from Brennan’s.