Wednesday, December 16, 2009

~ Hot Buttered Rum Cheesecake ~

This is a dessert that you must try!  Can serve a number of people as it is so rich ~


1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted

5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
1/4 cup golden raisins, if desired - I'm not really a raisin person so I use pecans, a lot of them, roughly chopped  :-)

1. Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.

2. 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. Pour over 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; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling 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; continue refrigerating at least 9 hours but no longer than 48 hours.

5. In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.

6. To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Slice into serving size of your choice. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.



  1. Sounds good! You must be the best cook!!!

  2. Mmm...this is one that my husband would love.


  3. Pat you are making me hungry. What a delicious sounding recipe. Yum!

  4. Hi Pat!
    Thank you for your encouraging words on my first tablescape!

    Even the words "Hot Buttered Rum Cheesecake" are fabulous!

    I also realllly like your last post about Santa vs. Jesus...
    It's definitely worth passing along!
    A Joyous Christmas to you!

  5. Hi Pat, I really want to thank you for stopping by my blog and leaving a comment. Funny you recognize my ceramic tree! :) You may be a new blogger, but your blog looks terrific. After seeing your cheesecake recipe, I knew I had to be a follower. Welcome to blogging and do stop by again.

  6. I think I'd like hot buttered rum over just about anything! It looks really yummy!


  7. Hi Pat~
    Hmmmmm.... dessert, but not chocolate. Usually it wouldn't get a nod from me, but this one? Oh yes!
    It sounds and looks, delicious!
    Merry Christmas to You,


It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!