Hot Buttered Rum Cheesecake

Hot Buttered Rum Cheesecake

Crust and Filling
1 cup finely crushed shortbread cookies, (about 10 cookies)
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
5 packages (8 oz each) cream cheese, softened
1-1/4 cups granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons rum*
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

Rum Sauce
1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum*

  1. Heat oven to 350°F. Mix crushed cookies, 3 table-spoons brown sugar and 2 tablespoons butter in small bowl. Press firmly in bottom of ungreased 9-inch
    spring-form pan. Bake 10 minutes. Cool completely. Reduce oven temperature
    to 325°F

  2. While crust is cooling, beat cream cheese, granulated sugar, 1/3 cup
    whipping cream, 2 tablespoons rum, the cinnamon, cloves and nutmeg in large
    bowl with electric mixer on medium speed about 1 minute or until smooth.
    Beat in eggs on Iow speed until well blended. Pour into partially baked
    crust; smooth top.

  3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and
    center is still soft. Turn off oven and leave oven door open about 4 inches.
    Leave cheese-cake in oven 30 minutes. Remove from oven and cool in pan on
    wire rack away from drafts 30 minutes.

  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.