Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce

Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Photo by Pornchai Mittongtare

Ingredients

  • Rum-Caramel Sauce
  • 4 large eggs
  • 1 1 /2 cups sugar
  • ¼ cup golden brown sugar
  • 16 tablespoons unsalted butter
  • 5 ½ cups ground gingersnap cookies
  • 7 tablespoons sugar
  • + 10 more ingredients
    • ¼ cup sugar
    • 1 teaspoon vanilla extract
    • 1/3 cup whipping cream
    • 4 8-ounce packages cream cheese
    • ½ cup dark rum
    • 1 ¾ teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 2 ½ cups sour cream

Blend ground cookies and both sugars in processor. 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. Position racks in top and bottom thirds...

View full recipe at Epicurious

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