Rum And Coke Cheesecake Recipes

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 15h20m

Yield 16

Number Of Ingredients 15

Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce image

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.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g

Ingredients

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

RUMCHATA CHEESECAKE

I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. -Christine Talley, Hillsboro, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 10

RumChata Cheesecake image

Steps:

Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

Nutrition Facts : Calories 657 calories, Fat 47g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.

Ingredients

1 package (10 ounces) shortbread cookies, finely crushed
4 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3/4 cup vanilla Greek yogurt
3/4 cup RumChata liqueur
1 teaspoon vanilla extract
4 large eggs, room temperature
1 carton (16 ounces) frozen whipped topping, thawed
Ground cinnamon, optional