Spiced Rum Cheesecake (Print Version)
A creamy dessert featuring spiced rum and cinnamon for a warm, festive touch.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/4 cup spiced rum
08 -
1 tsp vanilla extract
09 -
1/2 tsp ground cinnamon
→ Topping (optional)
10 -
Whipped cream
11 -
Ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press evenly into bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
02 -
In a large bowl, beat softened cream cheese with sugar until smooth. Incorporate eggs one at a time, mixing thoroughly after each. Blend in spiced rum, vanilla extract, and ground cinnamon until fully combined.
03 -
Pour filling over cooled crust. Bake for 55 to 60 minutes until the center is nearly set. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to prevent cracking.
04 -
Refrigerate cheesecake for at least 4 hours or overnight. Before serving, optionally top with whipped cream and a dusting of ground cinnamon.
# Additional Notes:
01 -
Allowing the cheesecake to cool slowly in the oven helps prevent surface cracks.