Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Crust
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup butter or 1/4 cup margarine, melted
-
Filling
- 5 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1⁄3 cup whipping cream
- 2 tablespoons rum
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 3 eggs
-
Sauce
- 1⁄2 cup packed brown sugar
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄3 cup whipping cream
- 1⁄4 cup rum
- 1⁄4 cup golden raisin, if desired
directions
- Preheat oven to 350°.
- In a small bowl, mix crust ingredients.
- Press firmly in bottom of ungreased 9-inch springform pan.
- Bake 10 minutes.
- Cool completely.
- Reduce oven temperature to 325°.
- While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth.
- On low speed, beat in eggs until well blended.
- Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
- Turn off oven; leave oven door open about 4 inches.
- Leave cheesecake in oven 30 minutes.
- Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
- Refrigerate uncovered about 3 hours or until chilled.
- Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
- In a 1 1/2 quart saucepan, mix sauce ingredients.
- Heat to boiling over medium heat, stirring constantly.
- Boil 3-4 minutes, stirring constantly, until slightly thickened.
- To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
- Serve with warm sauce.
- Store cheesecake and sauce covered in refrigerator.
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