The final component of my Thanksgiving dinner was of course the dessert! Normally when I am thinking about a dessert for Thanksgiving I head toward pumpkin or sometimes even sweet potato but this year I wanted to try something new and I went with another great fall ingredient, the chestnut. I don’t use chestnuts nearly enough and I was thinking that a chestnut cheesecake would be a perfect way to end my Thanksgiving feast! After looking around for a while I settled on this recipe for a chestnut cheesecake that is topped with a rum-y syrup.
Overall this recipe is pretty standard for a cheesecake and it is actually quite easy to make. You basically just press the crumb crust into a pan, mix all of the filling ingredients, pour the mixture into the pan and bake it. This recipe uses a hot water bath to help ensure that the top does not crack but you could skip this part if you prefer. You could use canned chestnut puree or if you have the time it is pretty easy to make your own.
A creamy chestnut cheesecake that is perfect for any special occasion.
- 2 cups graham cracker crumbs (gluten-free for gluten-free)
- 4 tablespoons (1/2 stick) butter, room temperature
- 1 tablespoon chestnut puree
- 1 tablespoon sugar
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 eggs
- 3 egg yolks
- 3/4 cups sour cream
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- 1 cup chestnut puree
- 1/3 cup water
- 1/4 cup rum
- 1 tablespoon chestnut puree
- 1/4 cup sugar
- 1 tablespoon butter
- Process the Graham cracker crumbs, butter, chestnut puree and sugar in a food processor until it form small crumbs.
- Press the crumbs into the bottom of a 9 inch spring form pan and place it in the fridge.
- Beat the cream cheese and sugar until smooth.
- Beat in the eggs and egg yolks one at a time until incorporated.
- Add the sour cream, lime juice, vanilla extract and rum and beat until smooth.
- Fold in the chestnut puree. (You can go for smooth or streaky.)
- Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
- Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
- Let cool, remove the foil, cover in plastic and place in the fridge over night.
- Place the water, rum, chestnut puree, sugar and butter in a small sauce pan, simmer for 10 minutes and let cool a bit before drizzling over the cheese cake.
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