Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

Popular
Health score
1%
Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce
920 min.
16
479kcal

Suggestions


Indulge in the rich and decadent flavors of our Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce, a dessert that promises to be the star of any gathering. This cheesecake combines the creamy texture of classic cheesecake with the warm, inviting notes of buttered rum, making it a perfect treat for special occasions or cozy nights in. With a buttery graham cracker crust and a luscious filling, each bite is a delightful experience that will transport your taste buds to a world of comfort and joy.

What sets this cheesecake apart is not just its incredible flavor, but also the warm brown sugar-rum sauce that drizzles over the top, adding an extra layer of sweetness and richness. The combination of spices like cinnamon, cloves, and nutmeg enhances the overall experience, evoking the essence of holiday gatherings and festive celebrations. Whether you're hosting a dinner party or simply treating yourself, this cheesecake is sure to impress your guests and leave them craving more.

With a preparation time of just over 15 hours, including chilling, this dessert is well worth the wait. The result is a stunning cheesecake that serves 16, making it ideal for sharing. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be remembered long after the last slice is gone!

Ingredients

  • 1.3 cups graham cracker crumbs 
  • 0.3 cup butter melted
  • 40 oz cream cheese softened
  • 1.3 cups granulated sugar 
  • 0.3 cup whipping cream 
  • tablespoons rum 
  • 0.3 teaspoon ground cinnamon 
  • 0.1 teaspoon ground cloves 
  • 0.1 teaspoon nutmeg 
  •  eggs 
  • 0.5 cup brown sugar packed
  • 0.3 cup butter 
  • 0.3 cup whipping cream 
  • 0.3 cup rum 
  • 0.3 cup golden raisins 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • hand mixer
  • spatula
  • springform pan

Directions

  1. Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan.
  2. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
  3. 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.
  4. Pour over crust; smooth top.
  5. 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.
  6. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
  7. 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.
  8. In 1 1/2-quart saucepan, mix sauce ingredients.
  9. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
  10. To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
  11. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Nutrition Facts

Calories479kcal
Protein5.29%
Fat66.56%
Carbs28.15%

Properties

Glycemic Index
20.8
Glycemic Load
16.47
Inflammation Score
-7
Nutrition Score
5.6252174092376%

Flavonoids

Kaempferol
0.06mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:478.72kcal
23.94%
Fat:35.18g
54.12%
Saturated Fat:18.15g
113.44%
Carbohydrates:33.47g
11.16%
Net Carbohydrates:33.13g
12.05%
Sugar:28.1g
31.23%
Cholesterol:113.48mg
37.83%
Sodium:349.54mg
15.2%
Alcohol:1.88g
100%
Alcohol %:1.79%
100%
Protein:6.29g
12.58%
Vitamin A:1396.04IU
27.92%
Vitamin B2:0.25mg
14.43%
Selenium:9.12µg
13.03%
Phosphorus:115.98mg
11.6%
Calcium:94.73mg
9.47%
Vitamin E:1.01mg
6.75%
Vitamin B5:0.57mg
5.74%
Potassium:155.77mg
4.45%
Vitamin B12:0.25µg
4.21%
Zinc:0.63mg
4.18%
Vitamin B6:0.07mg
3.74%
Folate:13.9µg
3.47%
Magnesium:13.65mg
3.41%
Iron:0.61mg
3.38%
Vitamin B1:0.04mg
2.52%
Vitamin D:0.32µg
2.16%
Manganese:0.04mg
1.93%
Vitamin K:1.94µg
1.85%
Vitamin B3:0.36mg
1.81%
Copper:0.04mg
1.79%
Fiber:0.34g
1.36%