Butter Rum Cheesecake
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
1 egg yolk
1 tablespoon DARK rum
2 teaspoons vanilla extract
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.
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.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in rum and vanilla extract.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes.
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.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight.
Makes 12 to 18 slices.
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