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Hot Buttered Rum Cheesecake

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By Betty Crocker Kitchens
Updated Sep 2, 2010
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Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.

Hot Buttered Rum Cheesecake

  • Prep Time 30 min
  • Total 14 hr 55 min
  • Servings 16
  • Ingredients 11
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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

  • Step 
    1
    Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • 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 and continue refrigerating at least 9 hours but no longer than 48 hours.
  • Step 
    5
    Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.

Nutrition

545 Calories
37g Total Fat
8g Protein
45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
545
Calories from Fat
335
Total Fat
37g
0%
Saturated Fat
22g
0%
Cholesterol
145mg
0%
Sodium
320mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
0g
0%
Protein
8g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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