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Maple Rum Cream Cheesecake

Maple Rum Cream Cheesecake

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. 


  • 24 Oreo cookies - crushed into crumbs
  • 5 tablespoons melted butter


  • 32 ounces cream cheese (at room temperature)
  • 1 cup white sugar
  • 4 large eggs (at room temperature)
  • 1/3 cup Ironworks Maple Rum Cream


  • 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


  1. Mix together the Oreo crumbs and melted butter.  Press into the bottom of your prepared springform pan.
  2. Bake for 8 minutes.  Set aside, on a wire rack, leave to cool completely.


  • 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.


  • 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. 




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Ironworks Distillery lives in a 125 year old heritage blacksmith shop in the seaside harbour town of Lunenburg Nova Scotia

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