Hot Buttered Rum Cheesecake With Brown Sugar Rum Sauce Recipes

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.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Steps:

• Preheat oven to 350°.
• In a 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°.
• 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.
• 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; cook in pan on cooling 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, continue refrigerating at least 9 hours but no longer than 48 hours.
• In a 1 1/2 quart saucepan, mix sauce ingredients.
• Heat to boiling over medium heat, stirring constantly.
• Boil 3-4 minutes, stirring constantly, until slightly thickened.
• 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.

Steps:

• For crust:
• Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
• For filling:
• Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
• Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).
• Place cheesecakes on 2 rimmed baking sheets. Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.
• Meanwhile, prepare topping:
• Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
• Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.

Steps:

• In a small bowl, stir together crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in rum and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes.
• Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.