Butter Rum Cheesecake
Indulge in the decadence of Butter Rum Cheesecake, a rich and creamy dessert that combines classic cheesecake with the warm, spiced allure of dark rum. Featuring a buttery graham cracker crust, a silky-smooth cream cheese filling accented with sour cream and a splash of rum, and a luscious caramel rum topping, this dessert is a show-stopping centerpiece for any occasion. Baked to perfection in a water bath to ensure a crack-free surface, this cheesecake is then chilled to achieve its signature velvety texture. Finished with a dusting of powdered sugar, it’s as beautiful as it is delicious. Perfect for dinner parties, holiday gatherings, or when you simply want to treat yourself, Butter Rum Cheesecake brings a luxurious touch to your dessert repertoire.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.33 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 4 large Eggs
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 tablespoons Dark rum
- 2 tablespoons Unsalted butter, melted (for topping)
- 0.25 cups Dark brown sugar
- 3 tablespoons Heavy cream
- 1 tablespoon Dark rum (for topping)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted butter. Mix until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, and 3 tablespoons of dark rum, beating until fully incorporated.
Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula.
Place the springform pan into a large roasting pan and pour boiling water into the roasting pan, being careful not to splash water into the cheesecake. The water should reach about halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the roasting pan and cool completely to room temperature, then refrigerate for at least 6 hours or overnight.
For the topping, combine 2 tablespoons of melted butter, 1/4 cup dark brown sugar, 3 tablespoons heavy cream, and 1 tablespoon dark rum in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 2 minutes.
Let the topping cool for a few minutes before spreading it evenly over the chilled cheesecake.
Garnish with a dusting of powdered sugar before serving. Slice and enjoy your Butter Rum Cheesecake!
Nutrition Facts
Calories |
6233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.8 g | 542% | |
| Saturated Fat | 248.6 g | 1243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1891 mg | 630% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 518.9 g | 189% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 407.5 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1261 mg | 97% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
