Buttered Rum And Spiced Pecan Cheesecake Recipes

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HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE



Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce image

Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15h20m

Yield 16

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g

HOT BUTTERED RUM CHEESECAKE



Hot Buttered Rum Cheesecake image

Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h55m

Yield 16

Number Of Ingredients 11

1 cup finely crushed shortbread cookies (about 10 cookies)
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
5 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping (heavy) cream
1 tablespoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

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.

Nutrition Facts : Calories 545, Carbohydrate 45 g, Cholesterol 145 mg, Fiber 0 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 320 mg

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 large eggs, room temperature, lightly beaten
1 cup finely chopped pecans

Steps:

  • Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERED RUM AND SPICED PECAN CHEESECAKE



Buttered Rum and Spiced Pecan Cheesecake image

With its subtle rum flavor, spiced pecans and creamy richness, this dessert is the ultimate holiday cheesecake. Even better, it can be made up to 3 days ahead and refrigerated until serving time. From Cooking Pleasures.

Provided by Pinay0618

Categories     Cheesecake

Time 2h

Yield 16 serving(s)

Number Of Ingredients 16

1 egg white
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups pecan halves
2 cups pecan shortbread cookies (about 8 oz. cookies)
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
4 eggs
1/4 cup dark rum
2 teaspoons vanilla extract

Steps:

  • Heat oven to 325°F Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.
  • Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.).
  • Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.
  • Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.
  • Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator.

Nutrition Facts : Calories 438.4, Fat 32.8, SaturatedFat 15.4, Cholesterol 122.9, Sodium 266.1, Carbohydrate 29.4, Fiber 1.4, Sugar 26.3, Protein 7.3

BUTTER PECAN CHEESECAKE



Butter Pecan Cheesecake image

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Provided by PGS

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
  • Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
  • Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g

SPICED BUTTER PECAN RUM CAKE



Spiced Butter Pecan Rum Cake image

Make and share this Spiced Butter Pecan Rum Cake recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla pudding mix (4 servings)
1 cup water
1/3 cup unsalted butter, softened
3 eggs
1 tablespoon rum extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup pecans, chopped
powdered sugar

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.

Nutrition Facts : Calories 345.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 67.3, Sodium 360.9, Carbohydrate 42.6, Fiber 1.4, Sugar 25.6, Protein 4.4

BUTTER RUM CHEESECAKE



Butter Rum Cheesecake image

Make and share this Butter Rum Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 12

11 vanilla sandwich cream cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
2/3 cup dark brown sugar
1/4 cup dark corn syrup
6 tablespoons butter or 6 tablespoons margarine, melted
1/4 cup whipping cream
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 tablespoon dark rum
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 390.6, Fat 31.9, SaturatedFat 18.2, Cholesterol 168, Sodium 298.7, Carbohydrate 21, Sugar 15.7, Protein 5.9

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