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

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

Directions

  1. 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. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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