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Hot Buttered Rum Cheesecake
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Prep Time:
30 minutes
Total Time:
14 hours 55 minutes
Impress guests with a decadent, spiced rum cheesecake.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 325°F. Combine crushed cookies, brown sugar, and butter, then firmly press the mixture into the bottom of an ungreased 9x3-inch springform pan.
  • In a large bowl, use an electric mixer to blend cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves, and nutmeg until smooth (about 1 minute on medium speed). Add eggs and mix on low speed until well combined. Pour the mixture over the crust and ensure the top is smooth.
  • Bake the cheesecake for 1 hour 15 minutes to 1 hour 25 minutes until set. Turn off the oven and allow the cheesecake to rest inside for 30 minutes. Take the cheesecake out of the oven and let it cool in the pan on a wire rack for another 30 minutes, away from any drafts.
  • Use a metal spatula to gently loosen the sides of the cheesecake without removing it from the pan. Refrigerate it uncovered for about 3 hours until chilled, then cover and continue to refrigerate for at least 9 hours, but no more than 48 hours.
  • Gently slide a metal spatula along the edges of the cheesecake to loosen it, then remove the side of the pan. Keep the cheesecake covered in the refrigerator until ready to serve.

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