AuthorBiteSizedLuscious and creamy cheesecake with a kick of rum!
In a small bowl, mix crust ingredients. Press firmly in the bottom of the ungreased 9-inch springform pan. Bake for 10 minutes. Cool completely.
Press firmly in the bottom of the ungreased 9-inch springform pan. Bake for 10 minutes. Cool completely.
While the crust is cooling, in a large bowl, beat all filling ingredients except eggs with an electric mixer on medium speed for about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edge is set and the center is still soft. Turn off the oven; leave the oven door open about 4 inches. Leave cheesecake in the oven for 30 minutes. Remove from oven; cool in pan on a cooling rack away from drafts for 30 minutes.
Without releasing or removing the side of the pan, run a metal spatula carefully along the side of the cheesecake to loosen it. Refrigerate uncovered for about 3 hours or until chilled. Cover; continue refrigerating for at least 9 hours but no longer than 48 hours.
In a sauce pan mix together brown sugar, butter, whipping cream and rum. Heat to boiling over medium heat, stirring constantly. Boil for 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run a metal spatula alongside of the cheesecake to loosen it again; remove the side of the pan. Serve with warm sauce. Store cheesecake and sauce covered in the refrigerator.
Ingredients
Directions
In a small bowl, mix crust ingredients. Press firmly in the bottom of the ungreased 9-inch springform pan. Bake for 10 minutes. Cool completely.
Press firmly in the bottom of the ungreased 9-inch springform pan. Bake for 10 minutes. Cool completely.
While the crust is cooling, in a large bowl, beat all filling ingredients except eggs with an electric mixer on medium speed for about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edge is set and the center is still soft. Turn off the oven; leave the oven door open about 4 inches. Leave cheesecake in the oven for 30 minutes. Remove from oven; cool in pan on a cooling rack away from drafts for 30 minutes.
Without releasing or removing the side of the pan, run a metal spatula carefully along the side of the cheesecake to loosen it. Refrigerate uncovered for about 3 hours or until chilled. Cover; continue refrigerating for at least 9 hours but no longer than 48 hours.
In a sauce pan mix together brown sugar, butter, whipping cream and rum. Heat to boiling over medium heat, stirring constantly. Boil for 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run a metal spatula alongside of the cheesecake to loosen it again; remove the side of the pan. Serve with warm sauce. Store cheesecake and sauce covered in the refrigerator.
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