SPONSORED POST/Supreme Distributors
Creamy, boozy and spiced – the decadent goodness that is Ponche de Creme makes for a delicious cheesecake.
Ponche de Creme Cheesecake
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted Elle & Vire Butter
- 2 Tbsp. granulated sugar
- 1/2 tsp. Chief Ground Ginger
For the Filling:
- 3 8 oz. packs Milkana Cream Cheese, softened
- 1 cup condensed milk
- 3 eggs room temperature
- 1 1/4 cups Ponche de Creme
- 3 Tbsp. all-purpose flour
- 1 tsp. rum extract
- Pinch Chief Ground Nutmeg
- Caramel sauce for serving
- Chocolate flakes for dusting
Make the crust: in a medium bowl, combine graham cracker crumbs, sugar, melted butter and ground ginger until mixture sticks together when pressed.
Transfer crust mix to a 9-inch pie dish and press crumbs evenly into the bottom of the pan and about 1 to 1½ inches up the sides. Set aside.
Make the filling: in a large mixing bowl, beat the cream cheese and condensed milk at medium speed with an electric mixer until smooth. Add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
Mix in ponche de creme until blended. Fold in flour, rum extract, and nutmeg and mix until smooth and creamy.
Pour mixture into prepared pie dish and bake until set but jiggles slightly in centre, about 50 to 70 minutes. Turn off oven and leave the cheesecake there for one hour then move to a cooling rack. Refrigerate until chilled.