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Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

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By Betty Crocker Kitchens
Updated Dec 8, 2009
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Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

  • Prep Time 45 min
  • Total 15 hr 20 min
  • Servings 16
  • Ingredients 15
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Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter or margarine, melted

Filling

  • 5 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/3 cup whipping cream
  • 2 tablespoons rum
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3 eggs

Sauce

  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine
  • 1/3 cup whipping cream
  • 1/4 cup rum
  • 1/4 cup golden raisins, if desired

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    While 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.
  • Step 
    3
    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 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
  • Step 
    4
    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; continue refrigerating at least 9 hours but no longer than 48 hours.
  • Step 
    5
    In 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.
  • Step 
    6
    To 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.

Nutrition

470 Calories
35g Total Fat
7g Protein
30g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
22g
108%
Trans Fat
1 1/2g
Cholesterol
145mg
48%
Sodium
300mg
13%
Potassium
140mg
4%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
27g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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