Ponche de Creme Cheesecake
If you love ponche de crème at Christmas, wait until you turn it into cheesecake. This ponche de crème cheesecake has a creamy filling flavored with the classic Trinidad Christmas drink, paired with a spiced gingersnap crust that works so well with all that rum and nutmeg.
My traditional ponche de crème is a must for Christmas in Trinidad and Tobago, and if you make a batch for the season, there’s usually plenty around to enjoy beyond just pouring yourself a glass.
So, of course, I had to put some in a cheesecake.
The ponche de crème goes right into the cream cheese filling, bringing along the rum, spices, and creamy flavor already in the drink. I paired it with a gingersnap crust instead of a regular graham cracker crust because those warm spices work really well with the flavors in the ponche de crème.
It’s a fun way to take a drink we already love at Christmas and turn it into something else for the holiday table.
What is ponche de crème cheesecake?
Ponche de crème cheesecake is a holiday twist on classic cheesecake, with Trinidad-style ponche de crème mixed directly into the filling. The drink already contains rum and warm spices, so it adds both flavor and a little Caribbean Christmas flair to the cheesecake.
This version has a gingersnap crust, which adds another layer of spice and a little crunch against the creamy filling.
What you’ll need
- For the gingersnap crust: Gingersnap crumbs give the cheesecake a spiced base that pairs well with the ponche de crème. You’ll also need melted butter to hold the crust together and a little sugar.
- For the cheesecake filling: You’ll need softened cream cheese, condensed milk, room-temperature eggs, flour, and ponche de crème. The ponche de crème brings the rum and spice flavor to the filling while the condensed milk adds sweetness and creaminess.
- Nutmeg: Taste the filling after adding the ponche de crème and before adding the eggs. Depending on how well-spiced your ponche de crème is, you can add a little nutmeg for more flavor.
How to make ponche de crème cheesecake
- Make the crust. Combine the gingersnap crumbs, melted butter, and sugar until everything is evenly moistened and the mixture holds together when pressed. Press it firmly into the bottom of a 9-inch springform pan and about 1 inch up the sides.
- Start the cheesecake filling. Beat the softened cream cheese and condensed milk until smooth and creamy. Add the ponche de crème and mix until combined.
- Add the eggs and finish the filling. Taste the mixture before adding the eggs. If you want a little more nutmeg flavor, add up to 1/4 teaspoon. Add the eggs one at a time, mixing just until each one is incorporated. Add the flour and mix just until smooth.
- Prepare the cheesecake for baking. Pour the filling over the prepared crust and smooth the top. Wrap the outside of the springform pan securely with foil, then place it inside a larger roasting pan. Pour warm water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake and cool gradually. Bake at 300°F (150°C) for about 70 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes. Open the oven door and leave it inside for another 15 minutes.
Remove the cheesecake from the water bath and transfer it to a cooling rack. Let it cool completely before refrigerating for at least 4 hours or preferably overnight.
- Decorate and serve. Once the cheesecake is completely chilled, you can leave it plain or spread a thin layer of whipped cream over the top and pipe additional whipped cream around the edge. Drizzle individual slices with caramel sauce before serving, if you like.
Tips for the best ponche de crème cheesecake
- Soften the cream cheese first. Room-temperature cream cheese blends more smoothly with the condensed milk and helps prevent lumps in the filling.
- Bring the eggs to room temperature too. This helps them mix into the filling more easily.
- Taste before adding the eggs. Once the ponche de crème is mixed in, taste the filling and decide whether it needs the additional nutmeg. Do this before adding the raw eggs.
- Don’t overmix after adding the eggs. Mix each egg just until incorporated. Overmixing can add too much air to the filling, which may cause the cheesecake to rise more during baking and crack as it cools.
- Look for the jiggle, not a completely firm center. The outside of the cheesecake should look set while the center still moves slightly when you gently shake the pan.
- Use a water bath. Wrap the outside of the springform pan securely with foil before placing it in the roasting pan. Add warm water until it reaches about halfway up the sides of the springform pan.
- Let it cool gradually. After baking, leave the cheesecake in the turned-off oven with the door closed for 20 minutes, then open the oven door and leave it inside for another 15 minutes. This gives the cheesecake time to finish setting gradually before you remove it to cool completely.
- Give it enough time to chill. Don’t rush the refrigerator time. The cheesecake needs to be completely chilled before slicing for the best texture and cleaner slices.
How to store it
Keep ponche de crème cheesecake covered in the refrigerator. For the best texture and flavor, enjoy it within about 4 to 5 days.
You can store the cheesecake whole or refrigerate individual slices in an airtight container. Keep it chilled until you’re ready to serve.
Frequently asked questions
I recommend using a water bath for this cheesecake. It helps the cheesecake bake gently and evenly and gives you a smoother top. Wrap the springform pan well with foil to help keep water from seeping into the pan.
Yes. I’ve made this cheesecake with store-bought ponche de crème as well as homemade, so either will work. Since the flavor and spice level can vary, taste the filling before adding the eggs and add the extra nutmeg if needed.
The edges should look set, but the center should still have a slight jiggle when you gently move the pan. The cheesecake will continue to set as it cools.
For the best texture, let the cheesecake chill completely before slicing. I recommend refrigerating it for at least 4 hours, but overnight is even better if you have the time.
More ways to enjoy ponche de crème
If you have extra ponche de crème around during the Christmas season, don’t just leave it in the bottle. You can use it to add those familiar rum and spice flavors to other desserts too.
Try my ponche de crème pound cake or ponche de crème bread pudding next. And, of course, now you can add this cheesecake to the list.
If you make this ponche de crème cheesecake, let me know how it turns out! Leave a comment and rating below, and don’t forget to tag me on social media so I can see your Christmas cheesecake.
Recipe
Ponche de Crème Cheesecake
Ingredients
Method
- Prepare the oven and pan. Preheat the oven to 300°F (150°C). Wrap the outside of a 9-inch springform pan securely with foil to help prevent water from seeping into the pan.
- Make the crust. Combine the gingersnap crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened and the mixture holds together when pressed.
- Form the crust. Press the mixture firmly and evenly across the bottom of the springform pan and about 1 inch up the sides. Set aside.
- Start the filling. Beat the softened cream cheese and condensed milk until smooth. Add the ponche de crème and mix until combined.
- Check the spice. Taste the filling before adding the eggs. If you’d like more nutmeg flavor, add up to 1/4 teaspoon ground nutmeg.
- Add the eggs. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next.
- Finish the filling. Add the flour and mix just until incorporated. Pour the filling into the prepared crust and smooth the top.
- Prepare the water bath. Place the springform pan inside a larger roasting pan. Pour warm water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake. Bake for about 70 minutes, until the edges are set and the center still has a slight jiggle.
- Cool gradually. Turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes. Open the oven door and leave the cheesecake inside for another 15 minutes.
- Cool and chill. Remove the cheesecake from the oven and water bath and transfer it to a cooling rack. Let it cool completely, then refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
- Decorate, if desired. Once chilled, spread a thin layer of whipped cream over the cheesecake and pipe additional whipped cream around the edge. Drizzle with caramel sauce before serving.
Notes
- Ponche de crème: Homemade or store-bought ponche de crème can be used. Since the amount of spice can vary, taste the filling before adding the eggs to decide whether you need the additional nutmeg.
- Water bath: Wrap the springform pan securely with foil before placing it in the water bath to help prevent water from reaching the crust. Use warm water and fill the roasting pan until the water reaches about halfway up the springform pan.
- Topping: The whipped cream and caramel sauce are optional. The cheesecake can be served without either.
Recipe Printed From ThisBagoGirl.com
delectable