A delicious treat... a cookie base topped with a Maple Rum Cream infused cheesecake and topped with Maple Rum Cream chocolate ganache. Make this for your next dinner party and we suspect that the plates will be licked clean.
Crust
- 24 Oreo cookies - crushed into crumbs
- 5 tablespoons melted butter
Cheesecake
- 32 ounces cream cheese (at room temperature)
- 1 cup white sugar
- 4 large eggs (at room temperature)
- 1/3 cup Ironworks Maple Rum Cream
Ganache
- 6 ounces semi-sweet chocolate chips
- 1/2 cup whipping cream
- 3 tablespoons Ironworks Maple Rum Cream
This cheesecake is baked in a water bath. Prepare a 9" springform pan ahead of time but wrapping it in aluminum foil.
Preheat oven 325°F
Crust
- Mix together the Oreo crumbs and melted butter. Press into the bottom of your prepared springform pan.
- Bake for 8 minutes. Set aside, on a wire rack, leave to cool completely.
Cheesecake
- Boil a full kettle of water for the water bath.
- In the bowl or stand mixer, beat the cream cheese until smooth. Add sugar and blend until combined. Add eggs, one at a time, make sure each egg is fully incorporated before adding the next. Add Maple Rum Cream and beat until smooth.
- Pour the batter into the springform pan and smooth the top.
- Place the springform pan into a roasting pan and pour boiling water into the roasting pan. The water should reach halfway up the outside of the cheesecake pan.
- Bake for one hour. You will notice that the edge of the cheesecake will appear solid and the inside might be a little jiggly. Turn the oven off, and leave the cheesecake in the cooling oven for one hour with the door open a crack.
- After one hour, remove the cheesecake from the water bath. Place on a cooling rack and leave to cool completely. When cool move to the fridge and chill for at least 8 hours.
Ganache
- In a small saucepan warm the cream until hot (but not boiling).
- Place chocolate chips in a heat safe bowl and pour the hot cream over the chocolate. Leave to sit for 5 minutes.
- With a hand whisk, gently mix the cream and chocolate until well combined and smooth.
- Gently stir in Ironworks Maple Rum Cream. Leave the ganache to sit for an additional 5 minutes.
- Pour ganache over the chilled cheesecake and spread into an even layer. Serve with the ganache warm or chill in the fridge.
Enjoy!
