HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE
Categories Cake Milk/Cream Rum Egg Dessert Bake Christmas Cream Cheese Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes ten 4 1/2-inch cheesecakes
Number Of Ingredients 20
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.
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Sayim Reza
[email protected]Overall, I really enjoyed these cheesecakes. They were easy to make and tasted delicious.
Nasrat Nabi
[email protected]These cheesecakes were a bit too dense for my taste, but the flavor was good.
dweebsterman1972
[email protected]I've made these cheesecakes several times and they always turn out great. They're a family favorite!
Jessy Memon
[email protected]These cheesecakes are the perfect dessert for a special occasion.
Kim Diya
[email protected]The caramel sauce was a bit too sweet for my liking, but the cheesecakes themselves were perfect.
Milagro Greer
[email protected]I made these cheesecakes for a potluck and they were a huge success. Everyone loved them!
Maleena Lamp
[email protected]5 stars! Will definitely make again.
Syed Aamir
[email protected]These cheesecakes were a bit too boozy for my taste, but my friends loved them.
Bridgetah Mazuru
[email protected]Easy to make and so yummy!
Arulogun Uthman
[email protected]I'm not a huge fan of rum, but these cheesecakes were still delicious. The caramel sauce was rich and decadent.
debashish biswas
[email protected]These cheesecakes were a hit at my dinner party! The rum caramel sauce was the perfect finishing touch.