Hot Buttered Rum Cheesecake Recipe

Name: Hot Buttered Rum Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortbread cookie, finely crushed (about 10 cookies); 3 tablespoons brown sugar, packed; 2 tablespoons butter, melted; 5 (8 ounce) packages cream cheese, softened; 1 ¼ cups granulated sugar; ⅓ cup whipping cream; 1 tablespoon rum extract; 1 tablespoon butter flavor extract; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; 3 eggs; 1 (10 ounce) jar caramel topping; 4 ounces pecan halves, toasted

Servings: persons

1 cup shortbread cookie, finely crushed (about 10 cookies)
3 tablespoons brown sugar, packed
2 tablespoons butter, melted
5 (8 ounce) packages cream cheese, softened
1 ¼ cups granulated sugar
⅓ cup whipping cream
1 tablespoon rum extract
1 tablespoon butter flavor extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
3 eggs
1 (10 ounce) jar caramel topping
4 ounces pecan halves, toasted

1
Heat oven to 325 degrees F.
2
Mix crushed cookies, brown sugar and butter.
3
Press firmly in bottom of ungreased springform pan, 9x3 inches.
4
In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth.
5
Beat in eggs on low speed until well blended.
6
Pour over crust; smooth top.
7
Bake 1 hour 15 minutes to 1 hour 25 minutes.
8
Turn off oven; leave cheesecake in oven 30 minutes.
9
Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
10
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
11
Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
12
Run metal spatula along side of cheesecake to loosen again; remove side of pan.
13
Store cheesecake covered in refrigerator.
14
After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools.
15
Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
16
Top cheesecake with purchased caramel topping and garnished with toasted pecan halves.

1160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup shortbread cookie, finely crushed (about 10 cookies), 3 tablespoons brown sugar, packed, 2 tablespoons butter, melted, 5 (8 ounce) packages cream cheese, softened, and more.

Yes, Hot Buttered Rum Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Buttered Rum Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions