Hot Buttered Rum Cheesecake With Brown Sugar-Rum S

Name: Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
In a small bowl, mix crust ingredients.
3
Press firmly in bottom of ungreased 9-inch springform pan.
4
Bake 10 minutes.
5
Cool completely.
6
Reduce oven temperature to 325u00b0.
7
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.
8
On low speed, beat in eggs until well blended.
9
Pour over crust; smooth top.
10
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
11
Turn off oven; leave oven door open about 4 inches.
12
Leave cheesecake in oven 30 minutes.
13
Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
14
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
15
Refrigerate uncovered about 3 hours or until chilled.
16
Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
17
In a 1 1/2 quart saucepan, mix sauce ingredients.
18
Heat to boiling over medium heat, stirring constantly.
19
Boil 3-4 minutes, stirring constantly, until slightly thickened.
20
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
21
Serve with warm sauce.
22
Store cheesecake and sauce covered in refrigerator.

1344

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.
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 18 ingredients. The key ingredients include: Crust, 1 1/4 cups graham cracker crumbs, 1/4 cup butter or 1/4 cup margarine, melted, Filling, and more.

Yes, Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce 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 With Brown Sugar-Rum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions