Hot Buttered Rum Cheesecake
A rich cheesecake flavored with rum, cinnamon, cloves, and nutmeg, served with a hot rum sauce.
Ingredients
finely crushed shortbread cookies (about 10 cookies)
1 cup
packed brown sugar
3 tablespoons
butter or margarine (melted)
2 tablespoons
cream cheese (softened)
5 packages (8 oz each)
granulated sugar
1 1/4 cups
whipping (heavy) cream
1/3 cup
rum
2 tablespoons
ground cinnamon
1/4 teaspoon
ground cloves
1/8 teaspoon
ground nutmeg
1/8 teaspoon
eggs
3
packed brown sugar (for Rum Sauce)
1/2 cup
butter or margarine (for Rum Sauce)
1/2 cup
whipping (heavy) cream (for Rum Sauce)
2/3 cup
rum (for Rum Sauce)
1/4 cup
Instructions
1
Step 1
Heat oven to 350°F. Mix crushed cookies, 3 tablespoons brown sugar and 2 tablespoons butter in small bowl. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
2
Step 2
While crust is cooling, beat cream cheese, granulated sugar, 1/3 cup whipping cream, 2 tablespoons rum, the cinnamon, cloves and nutmeg in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour into partially baked crust; smooth top.
3
Step 3
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven and leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
4
Step 4
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 and continue refrigerating at least 9 hours but no longer than 48 hours.
5
Step 5
Mix all rum sauce ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm.
6
Step 6
Run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with rum sauce. Store cheesecake and sauce covered in refrigerator.
