Hot Buttered Rum Cheesecakes With Rum-Caramel Sauce
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
7 tbsps
Sugar4 large
Egg1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 cup
Whipping Cream1.75 tsps
Vanilla Extract2.5 cups
Sour CreamDirections:
1
For crust: Blend ground cookies and both sugars in processor
2
Add butter and process to blend
3
Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan)
4
Press crust onto bottoms and up sides of pans
5
Blend ground cookies and both sugars in processor
6
Add butter and process to blend
7
Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan)
8
Press crust onto bottoms and up sides of pans
9
For filling: Position racks in top and bottom thirds of oven; preheat to 325°F
10
Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute
11
Cool
12
Using electric mixer, beat cream cheese in large bowl on low speed until smooth
13
Gradually beat in sugar
14
Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl
15
Beat in spices, then cream, vanilla, and cooled rum just to blend
16
Divide filling among prepared crusts (about 1 cup per pan)
17
Place cheesecakes on 2 rimmed baking sheets
18
Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total
19
Cool 5 minutes
20
Position racks in top and bottom thirds of oven; preheat to 325°F
21
Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute
22
Cool
23
Using electric mixer, beat cream cheese in large bowl on low speed until smooth
24
Gradually beat in sugar
25
Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl
26
Beat in spices, then cream, vanilla, and cooled rum just to blend
27
Divide filling among prepared crusts (about 1 cup per pan)
28
Place cheesecakes on 2 rimmed baking sheets
29
Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total
30
Cool 5 minutes
31
Meanwhile, prepare topping: Whisk sour cream, sugar, and vanilla in large bowl
32
Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts
33
Bake 10 minutes
34
Run knife around each cake to loosen crust from pan
35
Place hot cheesecakes directly in refrigerator
36
Chill uncovered overnight
37
(Can be made 2 days ahead
38
Cover; keep chilled
39
) Serve with Rum-Caramel Sauce
40
Whisk sour cream, sugar, and vanilla in large bowl
41
Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts
42
Bake 10 minutes
43
Run knife around each cake to loosen crust from pan
44
Place hot cheesecakes directly in refrigerator
45
Chill uncovered overnight
46
(Can be made 2 days ahead
47
Cover; keep chilled
48
) Serve with Rum-Caramel Sauce