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Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
Nb persons: 16
Yield:
Preparation time:
Total time: 15 hours 20 minutes
Source: Betty Crocker Holiday Recipe Collection magazine 2008
| Crust: | |
| 1 1/4 c. | graham cracker crumbs, (about 20 squares) |
| 1/4 c. | butter, melted |
| Filling: | |
| 5 (8 oz.) pkg. | cream cheese, softened |
| 1 1/4 c. | granulated sugar |
| 1/3 c. | whipping cream |
| 2 Tb. | rum, or 2 tsp. rum extract |
| 1/4 tsp. | ground cinnamon |
| 1/8 tsp. | ground cloves |
| 1/8 tsp. | ground nutmeg |
| 3 | eggs |
| Sauce: | |
| 1/2 c. | packed brown sugar |
| 1/4 c. | butter |
| 1/3 c. | whipping cream |
| 1/4 c. | rum, or 3 Tb. water + 2 tsp. rum extract |
| 1/4 c. | golden raisins, if desired |
Heat oven to 350 degrees. In a small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9" springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325 degrees.
While crust is cooling, in a 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". Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
With 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 qt. saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3-4 minutes, stirring constantly, until slightly thickened. Run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve cheesecake with warm sauce. Store cheesecake and sauce covered in refrigerator.
How To: After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
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