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
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 CAKE
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 22
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
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 CHEESECAKES WITH RUM-CARAMEL SAUCE
Categories Cake Milk/Cream Rum Egg Dessert Bake Christmas Cream Cheese Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes ten 4 1/2-inch cheesecakes
Number Of Ingredients 20
Steps:
- For crust:
- 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.
- For filling:
- 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.
- Meanwhile, prepare topping:
- Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
- Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.
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
CHEF JOHN'S HOT BUTTERED RUM
While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
- To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
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 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
BUTTER RUM CHEESECAKE
Make and share this Butter Rum Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
- Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in rum and vanilla.
- Pour the cream cheese mixture over the crust.
- Bake in a preheated 350° oven for 15 minutes.
- Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
Nutrition Facts : Calories 390.6, Fat 31.9, SaturatedFat 18.2, Cholesterol 168, Sodium 298.7, Carbohydrate 21, Sugar 15.7, Protein 5.9
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
HOT BUTTERED RUM BATTER
Make and share this Hot Buttered Rum Batter recipe from Food.com.
Provided by ladyepanda
Categories Beverages
Time 10m
Yield 1 jar, 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup.
Nutrition Facts : Calories 330.1, Fat 18.1, SaturatedFat 11.4, Cholesterol 51.2, Sodium 143.5, Carbohydrate 43, Fiber 0.4, Sugar 41.6, Protein 1.1
CHEF JOHN'S HOT BUTTERED RUM
While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.
Provided by Chef John
Categories Rum Drinks
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
- To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g
HOT BUTTERED RUM SAUCE
This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.
Provided by snw716
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.2 g, Cholesterol 36.5 mg, Fat 12.3 g, Protein 0.3 g, SaturatedFat 7.8 g, Sodium 76 mg, Sugar 28.1 g
HOT BUTTERED RUM
Yield Serves 1
Number Of Ingredients 7
Steps:
- Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.
HOT BUTTERED RUM II
Yield Makes 4 drinks.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the brown sugar, the butter, 1 teaspoon of the cinnamon, the nutmeg, the cloves, and 2 cups water, and bring the mixture to a boil, whisking constantly. Simmer the mixture for 5 minutes and stir in the rum. Divide the mixture among 4 heated mugs, and sprinkle each drink with some of the additional cinnamon.
HOT BUTTERED RUM CHEESECAKE
Make and share this Hot Buttered Rum Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- 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.
- After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
- Top cheesecake with purchased caramel topping and garnished with toasted pecan halves.
Nutrition Facts : Calories 459.7, Fat 34, SaturatedFat 18.4, Cholesterol 128.4, Sodium 298.1, Carbohydrate 33.1, Fiber 0.9, Sugar 18.8, Protein 7.6
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