Appetizers & Desserts

fabulous desserts Hot Buttered Rum Cheesecake Prep Time: 45 Minutes Start to Finish: 15 Hours 20 Minutes Servings: 16 to 20 2. 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. 3. 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. 4. 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. 5. Mix all rum sauce ingredients in 1½-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. 6. 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 ¼ cup rum in the rum sauce, use 2 teaspoons rum extract plus 3 tablespoons water instead. Nutrition Information Per Serving: 1 Ser ving: Calories 530 (Calories from Fat 360); Total Fat 40g (Saturated Fat 24g); Cholesterol 155mg; Sodium 330mg; Total Carbohydrate 34g (Dietary Fiber 0g); Protein 8g Crust and Filling 1 cup finely crushed shortbread cookies (about 10 cookies) 3 tablespoons packed brown sugar 2 tablespoons butter or margarine, melted 5 packages (8 oz each) cream cheese, softened 1¼ cups granulated sugar 1 ⁄3 cup whipping (heavy) cream 2 tablespoons rum* ¼ teaspoon ground cinnamon 1 ⁄8 teaspoon ground cloves 1 ⁄8 teaspoon ground nutmeg 3 eggs Rum Sauce ½ cup packed brown sugar ½ cup butter or margarine 2 ⁄3 cup whipping (heavy) cream ¼ cup rum* 1. Heat oven to 350°F. Mix crushed cookies, 3 tablespoons 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 325°F. Tip SuCCeSS HINt 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. 74 Betty Crocker Appetizers & Desserts

Table of Contents Feed for the Digital Edition of Appetizers & Desserts

Appetizers & Desserts Contents The Cheese Plate Cheese Primer Hot Appetizers Cold Appetizers Festive Beverages Holiday Open House Fabulous Desserts Nutrition and Recipe Testing Guidelines Index

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.