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Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

(10)
  1 reviews
  • 45 min prep time
  • 15 hr 20 min total time
  • 15 ingredients
  • 16 servings
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Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Ingredients

Crust

1 1/4
cups graham cracker crumbs
1/4
cup butter or margarine, melted

Filling

5
packages (8 oz each) cream cheese, softened
1 1/4
cups granulated 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 margarine
1/3
cup whipping cream
1/4
cup rum
1/4
cup golden raisins, if desired

Steps

  • 1 Heat oven to 350°F. In 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°F.
  • 2 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.
  • 3 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; cool in pan on cooling rack away from drafts 30 minutes.
  • 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; continue refrigerating at least 9 hours but no longer than 48 hours.
  • 5 In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
  • 6 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.
  • 1 Heat oven to 350°F. In 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°F.
  • 2 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.
  • 3 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; cool in pan on cooling rack away from drafts 30 minutes.
  • 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; continue refrigerating at least 9 hours but no longer than 48 hours.
  • 5 In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
  • 6 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
320
% Daily Value
Total Fat
35g
54%
Saturated Fat
22g
108%
Trans Fat
1 1/2g
Cholesterol
145mg
48%
Sodium
300mg
13%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
27g
27%
Protein
7g
7%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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