Butter Rum Cheesecake

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Vanilla Cookie Crust

  • 11 vanilla sandwich cream cookies, crushed
  • 3 tablespoons butter, melted

Butter Rum Filling

  • 24 ounces cream cheese
  • 2/3 cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 6 tablespoons butter, melted
  • 1/4 cup whipping cream
  • 5 teaspoons cornstarch
  • 4 eggs
  • 1 egg yolk
  • 1 tablespoon DARK rum
  • 2 teaspoons vanilla extract


  1. Vanilla Cookie Crust: 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.
  2. Butter Rum Filling: In a large bowl combine cream cheese, brown sugar, corn syrup, butter, whipping cream and cornstarch. Beat with an electric mixer until smooth.
  3. Add eggs and egg yolk, one at a time, beating well after each addition.
  4. Beat in rum and vanilla extract.
  5. Pour the cream cheese mixture over the crust.
  6. Bake at 350 degrees F for 15 minutes.
  7. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  8. Remove the cake from the oven and run a knife around the inside edge of the pan.
  9. Chill, uncovered, overnight.

Makes 12 to 18 slices.

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