Lunch Desserts

Spiced Rum Cheesecake
Vanilla Infused Pineapple Compote // Graham Cracker Crust // Caramel Sauce
(yield: 10" round springform pan)

1 1/2 c           Graham Cracker Crumbs
3 T                 Sugar
1/4 t               Salt
1/4 t               Cinnamon
1/8 t               Nutmeg
2 1/2 oz         Butter, melted and cooled 

Combine first 5 ingredients
Stir in melted butter
Form crust in pan by packing in mixture tightly
Bake at 325 F for 10 minutes

20 oz              Cream Cheese, rt
4 oz                Sour Cream
3/4 c               Sugar
2 oz                Molasses
1/4 t                Cinnamon
1/8 t                Nutmeg
4                     Eggs
1/3 c               Spiced Rum

Cream together first 6 ingredients until light and fluffy
Add eggs one at a time and then rum, mix until combined
Transfer mixture into the springform pan 
Wrap the bottom of the pan with foil and place in a water bath
Cover with another piece of foil and bake at 300 F for about 1 hour, until set
Allow to cool in the refrigerator at least 3 hours before unmolding

Pistachio Panna Cotta
Fresh Raspberries // Raspberry Sauce 
White Chocolate Crunchy Pearls // White Chocolate Shavings

1 comment:

  1. Thanks for sharing this recipe! I have always enjoyed munching on cheesecakes especially after a fully loaded meal. Unfortunately, I just had my tooth extracted. My dentist in NYC told me not to eat desserts for 2 weeks.