Welcome to Day 2 of BrunchWeek! Today I’m sharing a super rich CHEESECAKE that I adapted from one of my new favorite cookbooks, You’ve Got it Made. The caramel-rum sauce is from the Martha Stewart website. The flavors are heavenly together, and you can make it ahead, freeze, and bake later. I was inspired by the Dixie Crystals sugar and Nielsen-Massey orange extract.
The caramel rum sauce is totally optional but oh, so delicious. If using please note that this recipe is intended for individuals ages 21 & up. Please drink responsibly.
Orange Cheesecake with Caramel Rum Sauce
Created by Wendy Hammond on April 29, 2016
Category:
Dessert
Ingredients
Crust
1 cup shredded coconut
1 1/2 cups crushed graham crackers
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
Filling
4 8 oz packages cream cheese, softened
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
3 large eggs
2 large egg yolks
1 tablespoon orange extract
1/2 teaspoon salt
2 tablespoons unbleached all-purpose flour
1 cup sour cream
1/4 cup heavy cream
Caramel Rum Sauce
3/4 cup sugar
1/4 cup hot water
1 cup plus 1 tablespoon heavy cream
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter
Instructions
Crust
Preheat oven to 300F.
Line a 9-inch springform pan with aluminum foil and coat it with nonstick cooking spray.
To make the crust, in a mixing bowl stir together the cracker crumbs, brown sugar, coconut, and butter until the mixture begins to come together in clumps. Press the crumbs into the bottom and about 1 inch up the sides of the pan.
Filling
To make the filling, in a large bowl using an electric mixer (KitchenAid works well), beat together the cream cheese, brown sugar, and granulated sugar at medium speed, until fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the orange extract, salt, flour, sour cream, and heavy cream, and beat until smooth. Pour the filling into the prepared crust and bake the cheesecake for one hour and 10 minutes, until it is no longer liquid in the center. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Let cool completely at room temperature and store in the refrigerator. Serve at room temperature.
Caramel Rum Sauce
Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
Source: You've Got it Made
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The Verdict: Can you believe this was my first time ever making caramel sauce? It turned out so dang good. This was super rich, as aforementioned, so I brought it to work after DH and I had a piece. Everyone there loved it too!
More Brunch Week Recipes
BrunchWeek Beverages:
Bluberry Mint Julep by The Suburban Soapbox
BrunchWeek Breads, Grains and Pastries:
Lemon-Glazed Banana and Candied Ginger Scones by The Texan New Yorker
Apple Cinnamon Muffins by Feeding Big and more
Baked Apple Cinnamon Doughnuts by The Chef Next Door
Braided Pepperoni Pizza Bread by Hezzi-D’s Books and Cooks
French Toast with Apple Compote and Caramel Syrup by The Redhead Baker
Lemon Sticky Buns by The Barbee Housewife
Same Day Mock Liege Waffles by A Kitchen Hoor’s Adventures
BrunchWeek Fruits, Vegetables and Sides:
Apple and Caramelized Onion Tart by Tara’s Multicultural Table
Tropical Smoothie by Gluten Free Crumbley
BrunchWeek Egg Dishes:
Breakfast Burger by Cooking In Stilettos
Fiddlehead, Sun-Dried Tomato and Basil Quiche by Palatable Pastime
Poached Eggs on Asparagus Bundled with Prosciutto on Cheesy Polenta by Culinary Adventures with Camilla
BrunchWeek Main Dishes:
Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
Fried Chicken Biscuits and Gravy Sandwich by From Gate to Plate
Kielbasa Welsh Rarebit by A Day in the Life on the Farm
Pulled Pork Pancakes by Brunch-n-Bites
Sausage and Fried Apples by Making Miracles
BrunchWeek Desserts:
Brie and Raspberry Tarts by Jane’s Adventures in Dinner
Lemon Meringue Angel Food Cake by Love & Confections
Lemon Zucchini Bread by Sweet Beginnings
Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman
Giveaway
Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook
For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”
Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions
About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!
Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding
Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.
Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool
KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.
Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
The post Orange Cheesecake with Caramel Rum Sauce #BrunchWeek appeared first on Wholistic Woman.
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