Butter Rum Cheesecake

Name: Butter Rum Cheesecake
Prep time: 1 h
Cook time: 1 h 25 min
Total time: 2 h 25 min
Yield: 12 serving(s)
Ingredients: 11 vanilla sandwich cream cookies, crushed; 3 tablespoons butter or 3 tablespoons margarine, melted; 24 ounces cream cheese; 2/3 cup dark brown sugar; 1/4 cup dark corn syrup; 6 tablespoons butter or 6 tablespoons margarine, melted; 1/4 cup whipping cream; 5 teaspoons cornstarch; 4 eggs; 1 egg yolk; 1 tablespoon dark rum; 2 teaspoons vanilla extract

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Recipe by ratherbeswimmin

'Cheesecake Extraordinaire'

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READY IN: 2hrs 25mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

Vanilla Cookie Crust
11

vanilla sandwich cream cookies, crushed
3

tablespoons butter or 3 tablespoons margarine, melted
Butter Rum Filling
24

ounces cream cheese
²⁄₃

cup dark brown sugar
¹⁄₄

cup dark corn syrup
6

tablespoons butter or 6 tablespoons margarine, melted
¹⁄₄

cup whipping cream
5

teaspoons cornstarch
4

eggs
1

egg yolk
1

tablespoon dark rum
2

teaspoons vanilla extract

DIRECTIONS

In a small bowl, stir together crushed cookies and melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
Beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in rum and vanilla.
Pour the cream cheese mixture over the crust.
Bake in a preheated 350° oven for 15 minutes.
Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight.

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