Buttered Rum And Spiced Pecan Cheesecake Recipes

HOT BUTTERED RUM CHEESECAKE

Steps:

• Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
• In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake 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.
• Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.

2-LAYER RUM PECAN PIE WITH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
• Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
• Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

BUTTER RUM CHEESECAKE

Steps:

• In a small bowl, stir together crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in rum and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes.
• Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.

SPICED BUTTER PECAN RUM CAKE

Steps:

• Preheat oven to 350°F.
• Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
• Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
• Bake for 45-50 minutes, or until toothpick comes out clean.
• If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
• Dust with powdered sugar.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.