Hot Buttered Rum Cheesecake
1 cup finely crushed shortbread cookies - about 10 cookies
3 tablespoons brown sugar
2 tablespoons butter or margarine, melted
5 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup heavy whipping cream
2 tablespoons rum; see note
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup heavy whipping cream
1/4 cup rum (see note)
Heat oven to 350ºF. Mix crushed cookies, 3 table-spoons brown sugar and 2 tablespoons butter in small bowl. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325ºF.
While crust is cooling, beat cream cheese, granulated sugar, 1/3 cup whipping cream, 2 tablespoons rum, the cinnamon, cloves and nutmeg in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour into partially baked 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 and leave oven door open about 4 inches. 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.
Mix all rum sauce ingredients in 1-1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm.
Run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with rum sauce. Store cheesecake and sauce covered in refrigerator.
Note: To substitute for the 2 tablespoons rum in the filling, use 2 teaspoons rum extract instead; for the 1/4 cup rum in the rum sauce, use 2 teaspoons rum extract plus 3 tablespoons water instead.