Rum Cheesecake with Caramel Sauce

I was in the mood for both cheesecake and something perfect for the season (but mostly cheesecake)  and I thought this sounded amazingly delicious! 

Rum Cheesecake with Caramel Sauce

Crust:

  • 1 cup old fashioned or quick-cooking oats, uncooked
  • 1/4 cup chopped nuts
  • 3 tablespoons margarine, melted
  • 3 tablespoons packed brown sugar

 Cheesecake:

  • 16 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup flour, divided
  • 2 eggs
  • 1/2 cup sour cream
  • 3 tablespoons rum OR 2 tsp. Rum Extract + 2 Tbs. Water
  • 2 tablespoons margarine
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All Spice
  • 1 tsp. Cinnamon

Topping:

  • 1/3 cup packed brown sugar
  • 1/4 cup chopped nuts
  • 1 1/2 Cups old fashioned or quick-cooking oats, uncooked

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons of the flour, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, rum, and spices; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F for 50 minutes.

While that's baking, work on caramel sauce.  First, make a basic caramel.

Caramel

  • 8 tablespoons of brown or white granulated sugar
  • 4 tablespoons of water

Warm the saucepan over medium heat.

Pour the sugar into the saucepan until it melts. This will take about 5 minutes. Melting starts around the edges.

Stir the melting sugar with the wooden spoon until it is completely melted.

Stir again for 5 minutes until the melted sugar has turned brown. It should look somewhat like honey. Do not burn it.

Finally, it is time to add the water into the mix. Be sure to remove the pan from the heat, and gently pour in the water while stirring.

Let the caramel cool down a little in the glass jar.

Set aside.

Caramel Sauce

  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 1/2 cup fresh butter
  • 1 teaspoon vanilla
  • 1/2 cup whole milk
  • Basic Caramel

Mix the sugar, condensed milk, and Caramel together in medium saucepan, and cook on medium heat until sugar is dissolved completely. Set aside.
Melt the butter in another small saucepan, and stir in the vanilla and milk. Leave to simmer on low heat until mixture is smooth, about 1 to 2 minutes.
Slowly stir the butter mixture into the sugar mixture and leave to stand 3 to 5 minutes until mixture becomes thick.
Drizzle finished Caramel Sauce over Cheesecake and chill.  Serve cold.  Store leftover Caramel Sauce in a covered container in the refrigerator.
Enjoy!

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