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

Source: Betty Crocker


  • 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


  • Heat oven to 325ºF.
  • 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.
  • Tip: After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
  • Special Touch: Top cheesecake with purchased caramel topping and garnished with toasted pecan halves.
  • Prep Time:30 min
  • Start to Finish:14 hr 55 min
  • Makes:16 to 20 servings

Categories: Cheesecake  Dessert 
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