Hot Buttered Rum Cheesecake
- 1 ½ cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/3 cup butter, melted
- 4 (8 oz.) pkgs. cream cheese, softened
- 1 cup sugar
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 Tbsp rum extract
- 4 eggs
Preheat oven to 325˚F. If using a silver 9-inch springform pan (or to 300˚F if using a dark nonstick springform pan).
Mix crumbs, 3 Tbsp sugar, and butter; press firmly onto bottom of pan.
Beat cream cheese, 1 cup sugar, spices and extract with mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do not over beat! Pour over crust. Bake 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Top with homemade or store bought caramel sauce and pecans. Store any leftover cheesecake in the refrigerator.
NOTES: for a picture perfect cheesecake without cracks bake in a water bath. Make sure to cover bottom of pan with several layers of foil beforehand.