HOT BUTTERED RUM CHEESECAKE
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
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
HOT BUTTERED RUM CAKE
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 22
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all 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. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
BROWN SUGAR-RUM CAKE
The dark brown sugar and rum give this cake a rich butterscotch flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour batter into pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on medium speed until light and fluffy. Beat in rum. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 442, Carbohydrate 54 g, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 305 mg
HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE
Make and share this Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a 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°.
- 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; cook 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 a 1 1/2 quart saucepan, mix sauce ingredients.
- Heat to boiling over medium heat, stirring constantly.
- Boil 3-4 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 474.8, Fat 35.3, SaturatedFat 20, Cholesterol 141.8, Sodium 329.4, Carbohydrate 32.5, Fiber 0.3, Sugar 28, Protein 6.2
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g
BUTTER RUM CHEESECAKE
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
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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