Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

  • prep time 45 min
  • total time 15 hr 20 min
  • ingredients 15
  • servings 16

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
  • 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
    35%
    (Saturated Fat
    22g,
    22%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    145mg
    145%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    0g
    0%
      Sugars
    27g
    27%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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