HOT BUTTERED RUM CHEESECAKE
Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h55m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
- In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 545, Carbohydrate 45 g, Cholesterol 145 mg, Fiber 0 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 320 mg
HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE
Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15h20m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
- While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
- In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
- To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g
HOT BUTTERED RUM
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 8 to 10 cocktails
Number Of Ingredients 11
Steps:
- For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
- For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.
HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
HOT BUTTERED RUM
Try rounding off dinner with some hot buttered rum. Sweet and spiced with cinnamon and nutmeg, it's a warming treat for cold evenings
Provided by Liberty Mendez
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.
Nutrition Facts : Calories 272 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
HOT BUTTERED APPLE RUM
From Better Homes and Garden's Slow Cooker Recipes Book. I use my slow cooker ALOT and love this drink recipe to add to holiday menus. Delicious.
Provided by MommyToTwo
Categories Punch Beverage
Time 3h10m
Yield 6 ounce servings, 10 serving(s)
Number Of Ingredients 7
Steps:
- place cinnamon, allspice, cloves in center of 6" square (double thickness) 100% cotton cheesecloth and tie closed with kitchen string.
- 3 1/2 to 6 quart slow cooker, combine spice bag, juice, rum and sugar.
- cook 7 to 8 hours on high or 3 to 4 hours on low.
- remove and discard spice bag.
- ladle hot punch into cups and float a small dab of butter on each surving.
Nutrition Facts : Calories 268.9, Fat 4.8, SaturatedFat 3, Cholesterol 12.2, Sodium 43.2, Carbohydrate 31.2, Fiber 0.3, Sugar 29.5, Protein 0.2
HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE
Make and share this Hot Buttered Rum Cheesecake With Brown Sugar-Rum Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a small bowl, mix crust ingredients.
- Press firmly in bottom of ungreased 9-inch springform pan.
- Bake 10 minutes.
- Cool completely.
- Reduce oven temperature to 325°.
- While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth.
- On low speed, beat in eggs until well blended.
- Pour over crust; smooth top.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
- Turn off oven; leave oven door open about 4 inches.
- Leave cheesecake in oven 30 minutes.
- Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
- Refrigerate uncovered about 3 hours or until chilled.
- Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
- In a 1 1/2 quart saucepan, mix sauce ingredients.
- Heat to boiling over medium heat, stirring constantly.
- Boil 3-4 minutes, stirring constantly, until slightly thickened.
- To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
- Serve with warm sauce.
- Store cheesecake and sauce covered in refrigerator.
Nutrition Facts : Calories 474.8, Fat 35.3, SaturatedFat 20, Cholesterol 141.8, Sodium 329.4, Carbohydrate 32.5, Fiber 0.3, Sugar 28, Protein 6.2
HOT BUTTERED APPLE RUM
Make and share this Hot Buttered Apple Rum recipe from Food.com.
Provided by Smiling in Texas
Categories Beverages
Time 8h10m
Yield 10 6 oz cups
Number Of Ingredients 7
Steps:
- Place spices into a spice bag. (This can be made with double thickness of cheesecloth that is gathered and tied up with kitchen string.).
- In a slow cooker (at least 3 1/2 quart) combine spice bag, apple juice, rum and brown sugar.
- Cover and cook on low for 8 hours (or high for 4).
- When serving, float 1/2 teaspoon butter on each serving.
Nutrition Facts : Calories 205.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 22.4, Carbohydrate 27.6, Fiber 0.3, Sugar 26, Protein 0.1
HOT BUTTERED RUM APPLE CHEESECAKE
Make and share this Hot Buttered Rum Apple Cheesecake recipe from Food.com.
Provided by Abi Fae
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Crust:.
- Mix all ingredients thoroughly and press into a spring form pan. You want it going about 1" up the sides.
- Poke the crust with a fork to keep it from bubbling, and bake at 350 for 15-20 minutes, or until brown.
- Set aside to cool.
- Cheesecake:.
- Mix the cream cheese with a beater. This is much easier to do at room temperature. Add the sour cream and beat until fully blended. Add the sugars and salt; mix thoroughly. Add the eggs, one at a time, beating thoroughly after each. Add the lemon juice and vanilla. Mix until fully blended.
- Pour onto the pie crust and tap the edges of the pan firmly to dislodge extra bubbles.
- Bake at 350 for 45 minutes. Then turn off the oven and let the cake sit another hour before removing it to cool to room temperature. Do not open the oven until it has sat the hour without heat. It will collapse a bit and get cracks.
- Apples:.
- Peel and core the apples. Dice into bite sized pieces. Coat with the sugar and let sit for 15 minutes. This releases water from the apples. Once it has "sweated" out the liquid, add the rum and let cook over very low heat until almost soft. Remove from heat.
- Butter rum sauce:.
- Mix all the ingredients. Make sure the butter is melted first, or the sugars can burn too quickly. Heat over very low heat, stirring constantly, until it begins to boil and halves in volume. Pour over the apples and set aside. Pour over the cheesecake once the cake is at room temperature.
Nutrition Facts : Calories 634.5, Fat 50.5, SaturatedFat 24.8, Cholesterol 157.8, Sodium 447.9, Carbohydrate 36.8, Fiber 3, Sugar 31.7, Protein 10.1
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HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE
From bonappetit.com
4.7/5 (7)Author Julia M UsherServings 10
- 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 of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
- Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. 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).
- Place cheesecakes on 2 rimmed baking sheets. 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.
HOT BUTTERED RUM APPLE PIE | LEITE'S CULINARIA
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4.5/5 (18)Total Time 4 hrs 25 minsCategory DessertCalories 596 per serving
- Peel and core the apples and slice them 1/4- to 1/2-inch thick. You should have about 8 cups apple slices.
- Place 2 large (at least 10-inch) sauté pans over medium-high heat and divide 1/3 cup granulated sugar evenly between them. Cook the sugar, without stirring, until it melts and then caramelizes and turns amber in color, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed. (As soon as the sugar melts, it will quickly start caramelizing, so be ready with the apples as soon as the color of the sugar turns amber.)
- Add the apples, dividing them between the 2 pans, and sauté until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give yet not collapse when you press one between your fingers. Transfer the apples to a bowl and allow them to cool completely to room temperature.
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