HOT BUTTERED RUM CHEESECAKE

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Hot Buttered Rum Cheesecake image

Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h55m

Yield 16

Number Of Ingredients 11

1 cup finely crushed shortbread cookies (about 10 cookies)
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
5 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping (heavy) cream
1 tablespoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

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, Carbohydrate 45 g, Cholesterol 145 mg, Fiber 0 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 320 mg

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