HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Hot Buttered Rum Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 1/2 cups gingersnap cookie crumbs 1/4 cup brown sugar 1/2 cup melted butter Filling: 1/4 cup dark rum 24 ounces cream cheese, room temperature 3/4 cup sugar 3 large eggs 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 cup heavy or whipping cream 1 tsp. vanilla extract Topping: 2 cups sour cream 1/4 cup sugar 1/2 tsp. vanilla extract Directions For Crust: Tightly wrap the outside of a 9 inch springform pan with foil. Blend together cookie crumbs and sugar in a food processor. Add butter and blend until evenly moistened. Press into the bottom and 1 inch up sides of prepared pan. Refrigerate crust while preparing filling. For Filling: Preheat oven to 325 degrees. Boil rum in a small saucepan until reduced to 3 tbsp. Cool rum. Combine cream cheese and sugar in a large bowl. Beat until smooth, about 3 minutes. Add eggs 1 at a time. Beat in cinnamon, nutmeg, cloves, cream, vanilla and rum. Pour filling into prepared crust. Place springform in a large roasting pan and add enough water to come halfway up sides of springform. Bake cheesecake 45 to 60 minutes until set. Remove cheesecake from water bath and discard foil. Refrigerate cheesecake 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream, sugar and vanilla in a small bowl. Spread evenly over top of cheesecake and bake 5 minutes. Refrigerate cheesecake at least 8 hours or overnight before removing pan sides and serving. Serves 10 to 12. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Coconut Cod Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Lemon Carrot Cake •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Pumpkin Cheesecake Supreme •   Mini Pineapple Upside Down Cakes •   Double Cheese Mascarpone Cheesecake •   Christmas Eggnog Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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