HOT BUTTERED RUM CHEESECAKE RECIPES
HOT BUTTERED RUM CHEESECAKE RECIPE - BETTYCROCKER.COM
Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.
Provided by Betty Crocker Kitchens
Total Time 14 hours 55 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
- 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. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
- 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 and continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 545 , CarbohydrateContent 45 g, CholesterolContent 145 mg, FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 22 g, ServingSize 1 Serving, SodiumContent 320 mg
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.
Provided by Betty Crocker Kitchens
Total Time 15 hours 20 minutes
Prep Time 45 minutes
Yield 16
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Facts : Calories 470 , CarbohydrateContent 30 g, CholesterolContent 145 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 22 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 27 g, TransFatContent 1 1/2 g
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