Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
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  1. Crust
  2. 1 1/4 cups graham cracker crumbs
  3. 1/4 cup butter or margarine, melted
  4. Filling
  5. 5 packages (8 oz each) cream cheese, softened
  6. 1 1/4 cups granulated sugar
  7. 1/3 cup whipping cream
  8. 2 tablespoons rum
  9. 1/4 teaspoon ground cinnamon
  10. 1/8 teaspoon ground cloves
  11. 1/8 teaspoon ground nutmeg
  12. 3 eggs
  13. Sauce
  14. 1/2 cup packed brown sugar
  15. 1/4 cup butter or margarine
  16. 1/3 cup whipping cream
  17. 1/4 cup rum
  18. 1/4 cup golden raisins, if desired
  1. 1Heat 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. 2While 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. 3Bake 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. 4Without 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. 5In 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. 6To 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.