Rum Cheesecake

Rum_Feature

In my younger days (like 2 years ago) I worked for a distribution company who did promotions in many supermarkets across the island. But there was this one drink I was constantly forced to drink, the El Dorado Rum. This rum was made in Guyana and is portrayed and marketed as luxury rum. El Dorado rum is filled with heritage and offers a variety of high quality award winning rums. Differing from age style and tastes ranging over 20 years of distinct varieties. Infusing this amazing rum into a cheesecake is literally THE best thing created for those with a sweet tooth and a love for that good Caribbean rum.

Here’s what you’ll need:

For the crust:

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup butter or margarine, melted

For the filling

  • 5 packages cream cheese, softened
  • 1 ¼ cups granulated sugar
  • ⅓ cup whipping cream
  • 3 tablespoons of 15 Year El Dorado Rum
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 3 eggs

For the sauce

  • ½ cup packed brown sugar
  • ¼ cup margarine
  • ⅓ cup whipping cream
  • ½ cup  El Dorado Rum Cream

Here’s what to do!

  1. Heat oven to 350F. In a small bowl mix the crust ingredients you’ve compiled. Press firmly in the bottom of ungreased 9 inchspringform pan. Bake 10 minutes allow this to cool completely. Reduce oven temperature to 325F.
  2. While your fabulous crust is cooling, in a large bowl, beat all filling ingredients EXCEPT EGGS with electric mixer on medium speed until smooth should take a minute. On low speed now we beat in eggs until well blended. Pour over crust smooth top.
  3. Bake for 1 hour 15 minutes or until edge and center is still and soft. Turn off oven, leave oven door slightly ajar, about 4 inches wide. Leave cheesecake in for about 30 minutes
  4. Remove from oven cool in pan on cooling rack.
  5. Refrigerate uncovered about 3 hours or until chilled, cover it and continue refrigerating for at least 9 hours.
  6. In 1½ quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Until slightly thicken then stop boiling mixture
  7. To serve run metal spatula along the cheesecake’s side to loosen. Serve with warm sauce.

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Jeremy Hanes
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Comments

    • Cookfor1 Fan
    • November 11, 2016
    Reply

    My grandmother loves cheesecake. I’m making this for her birthday tomorrow. Thanks for another awesome recipe Jeremy.

    • Graham
    • November 11, 2016
    Reply

    Obv u can make with the rum of your choice. What has every1 tried… im not sure if i should splurge

    • Nicki
    • November 11, 2016
    Reply

    Just in time for the holidays!!!!! LOVES IT

    • Sofia Sommer
    • November 11, 2016
    Reply

    im so excited to make this. im also making the pear and apricot cobbler. yummy. can anyone offer advice

    • Hayden
    • November 11, 2016
    Reply

    ^^^ can i come???? sounds like a yummy party

    • Watson
    • November 11, 2016
    Reply

    @SofiaSommer That is such a great combo. Something for the adults and the kiddies. Luv it

    • Bella
    • November 11, 2016
    Reply

    now to decide what icecream to have with this cake

    • UnicornLover13
    • November 11, 2016
    Reply

    I found the crust hard to make. Can anyone offer this kitchen newbe some advice

    • Chloe He
    • November 11, 2016
    Reply

    That’s alot of cream cheese

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