Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce

Name: Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Rum-Caramel Sauce; 907 grams packages cream cheese, room temperature; 118 milliliters dark rum; 4 larges eggs; 794 grams 1/2 cups finely ground gingersnap cookies (about; 59 milliliters (packed) golden brown sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground nutmeg; 591 milliliters sour cream; 7 Tbsps sugar; 237 milliliters (2 sticks) unsalted butter, melted; 2 teaspoons vanilla extract; 79 milliliters whipping cream

For $3.15 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 1153 calories, 14g of protein, and 73g of fat each. A mixture of whipping cream, ground cinnamon, rum, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend ground cookies and both sugars in processor.

Ingredients you will need

Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.

Ingredients you will need

Butter

Crust

Equipment you will use

Springform Pan

Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.

Ingredients you will need

Rum

Equipment you will use

Sauce Pan

Oven

Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).

Ingredients you will need

Vanilla

Spices

Cream

Egg

Rum

Equipment you will use

Bowl

Frying Pan

Place cheesecakes on 2 rimmed baking sheets.

Equipment you will use

Baking Sheet

Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.

Equipment you will use

Oven

Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts.

Ingredients you will need

Sour Cream