Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce

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READY IN: 2hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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