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*
-
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 -
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. -
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. -
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.