Pies are not my favorite. There, I said it!
Every holiday season, time and time again, my family eats pie. Pumpkin, pecan, custard, and chocolate cream are the pies that seem to grace our table and this year, I had enough. (luckily I was in charge of pie this year!)
So, I set about my merry way to decide what exactly I would create to take to Christmas dinner. Of course I had to give a little, there has to be AT LEAST a couple of pies, well, at least a couple of pies to keep my family happy. I came up with a compromise—three pies (originally two but I ended up making my mom’s favorite, custard) and one cheesecake. And if you will excuse my language, that cheesecake was one hell of a cheesecake. A cheesecake sent from above: a tiramisu cheesecake. Combination of two of my favorite deserts into one creamy, dreamy, coffee and rum infused cheesecake.
(Wipes up drool from computer….)
Sorry, I got caught up thinking about it. With excited hast, I jumped in my car, ran to the grocery store and then proceeded to remember that I live in a small, central Illinois farm town surrounded by a sea of corn and beans on every side. What does that have to do with cheesecake? Well, the questions is really what does that have to do with lady fingers and the fact that no one with in a 100 mile radius sells this stupid cookie!
“no, no, no! I want my cheesecake. Quick, think! What could I use for a substitution.”
I frantically ran around the grocery store with about five employees asking me, “can I help you find what you are looking for?” in which I had to reply, “If I knew what I was looking for, do you think I would be running around your store like a maniac!” Oh wait, that is what I thought in my head, I meant, “no thank you…”
Finally I gave in. I threw in the towel and decided to make ladyfingers. Honestly, the cookies did not turn out half bad and when combined with the cheesecake, the cookies looked decent. (recipe is on the recipe page)
Christmas went on without a hitch and the family ended up deciding that for next years Christmas we are having a desert Christmas—out with the sweet potatoes in with the cheesecakes! The pies hardly were touched while the cheesecake—devoured. Maybe I should start mixing things up a little more often!
- 4 cup chocolate cookies
- 3 tablespoon melted butter
- 2½ 8 ounce packages cream cheese
- 1 8 ounce container mascarpone cheese
- 2 tablespoon rum
- 2 teaspoon espresso powder
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 3 whole eggs
- 1 tablespoon sour cream
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
- Preheat oven to 350˚.
- In food processor, pulse cookies until finely crushed. Pour in melted butter and pulse to combine mixture. Pat in bottom of pan and place bake for 10-12 minutes until crust is set. Once baked, line the pan with lady fingers.
- In small bowl, dissolve espresso powder in rum, set aside.
- In a separate bowl, beat (either with hand or stand mixer) cream cheese and mascarpone cheese together until mixture is combined.
- Add sugar and continue to beat mixture until smooth.
- Mix in vanilla, cornstarch, and one egg at a time.
- Finally, once mixture is smooth, stir in espresso rum.
- Pour into prepared crust and bake at 350˚ for 50-60 minutes or until middle appears to be set. Remove from oven and let cool in pan for 30 minutes.
- Loosen the cheesecake from the side of the pan (be careful not to rip out a lady finger) and let sit for another 30 minutes.
- Place in refrigerator and let cool until set (at least 4 hours but even better to let the cheesecake sit overnight)
- When ready to finish cheesecake, beat the cream until the cream begins to stiffen and add the powdered sugar and vanilla.
- Continue to beat until stiff peaks form, fold in sour cream.
- Spread evenly over cheesecake, sift on cocoa powder, and finish with chocolate shavings.