Rum Cheesecake with Caramel Sauce

    (14)
    3 hours 30 minutes

    You'll love this rich cheesecake with flavours of eggnog. Serve with the rum and pecan sauce for the ultimate decadent dessert.


    12 people made this

    Ingredients
    Serves: 12 

    • 65g butter, melted
    • 1 1/4 cups vanilla wafers, crumbled
    • 1/4 cup white sugar
    • 750g cream cheese, softened
    • 400g sweetened condensed milk
    • 3 eggs
    • 1/4 cup dark rum
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon cornflour
    • 1 cup (250ml) water
    • 2 tablespoons butter
    • 1/3 cup packed light brown sugar
    • 2 tablespoons dark rum
    • 1/2 cup chopped pecans

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:2hours chilling  ›  Ready in:3hours30min 

    1. Preheat oven to 150 degrees C. In a large bowl mix together 1/4 cup melted butter, wafer crumbs and white sugar. Press firmly on the bottom of a 23cm springform pan.
    2. In a large bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time blending well after each. Stir in 1/4 cup rum, vanilla essence and nutmeg. Pour into the prepared pan.
    3. Bake in preheated oven for 40 to 50 minutes or until set. Cool for about 5 minutes then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides. Cool in the pan to room temperature then refrigerate until completely chilled. Remove from pan before serving.
    4. In a small bowl dissolve the cornflour in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornflour mixture. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and add 2 tablespoons dark rum. Cool. Just before serving stir in pecans. Serve sauce with cheesecake.

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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (9)

    by
    7

    I was disappointed with this recipe. The flavor of the cheesecake was OK, the sauce was sort of bland. The directions did not indicate greasing the springform pan, so I didn't. The crust (which was tasty) stuck to the pan.  -  29 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    7

    this is a holiday keeper!! it was very tasty, it tastes just like the eggnog that you pour into a glass, very easy to make, mistake proof! i made 2 in the same day and took 1 to work,my co-workers loved it, gave away 3 recipes for it(thats always a good indication), A HOLIDAY TRADITION HAS BEGUN!! p.s. try CHOCOLATE nilla wafers.  -  07 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    2

    This was a GREAT hit! Perfect cheesecake for the holidays. everyone wanted the recipe and there was no pieces left. When I made the second, I found it and the rum sauce tasted even better the next day. next time I make this for company, I will make the previous day. Thank you for posting!  -  09 Dec 2004  (Review from Allrecipes USA and Canada)

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