Rich, Boozy Eggnog Cheesecake Drenched in Butter Rum Sauce
Craving something distinctive this holiday season? Here's an enticing 8-hour Gingersnap Crust Cheesecake with Buttered Rum Sauce recipe to elevate your holiday gathering!
Yield: Serves 12
Difficulty: Easy
Total Time: 8 hours, including cooling and chilling
Active Time: 1 hour or less
Gingersnap Crust Ingredients (6)
- 1 ½ cups ground gingersnap cookies
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Ingredients (6)
- 2 pounds cream cheese, room temperature
- 1 ¼ cups white sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum
- 1 teaspoon freshly grated nutmeg
Buttered Rum Sauce Ingredients (7)
- 1 cup golden brown sugar, packed
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla
- ¾ teaspoon ground cinnamon
- ½ teaspoon nutmeg
Instructions
- Heat oven to 325°F. Wrap the outside of a 9-inch springform pan in heavy-duty tinfoil. Set it in a large roasting pan and fill a kettle with water.
- For the crust, melt the butter. Combine cookies, sugar, and melted butter in a food processor, then blend with a fork until mixed. Press the crust mixture onto the bottom and halfway up the sides of the pan.
- For the cheesecake, beat cream cheese until smooth. Gradually add sugar and beat on medium speed for 3 minutes. Add eggs one at a time, beating until just incorporated and scraping the bowl in between. Mix in spices, rum, and vanilla. Fold in cream and sour cream.
- Pour batter into the springform pan. Place the springform pan and roasting pan in the oven and pour boiling water into the roasting pan up to the sides of the springform pan. Bake until the sides are set, but the center is still slightly wobbly, around 60 minutes. Turn off the heat and leave the oven door slightly open for another hour. Remove the springform pan from the water bath and let it cool on a wire rack. Refrigerate once at room temperature for at least 4 hours.
- For the sauce, roast pecans in a toaster oven or larger oven at 325°F until slightly colored and fragrant. Stir brown sugar, butter, cream, rum, spices, and vanilla in a heavy medium saucepan over medium heat until melted and smooth. Cook until the sauce thickens and reduces to 1 ½ cups, about 5 minutes. Stir in the roasted pecans. Drizzle over the cooled cheesecake or hot at serving time.
Enrichment Data:This 8-hour Gingersnap Crust Cheesecake with Buttered Rum Sauce recipe combines the classic holiday flavors of gingersnaps, cheesecake, and buttery rum for an unforgettable dessert. The recipe includes a gingersnap crust, cheesecake filling, and a cinnamon-infused buttered rum sauce. Preparing, baking, cooling, and chilling the dish takes approximately 8 hours. The entire recipe can be completed in about 1 hour or less, making it suitable for those with limited time. Serve the finished cake chilled and top each slice with a drizzle of warm buttered rum sauce for an added touch.
- This enticing 8-hour Gingersnap Crust Cheesecake recipe includes a cheesecake filling that contains cream cheese, white sugar, eggs, vanilla extract, dark rum, nutmeg, cream, and sour cream.
- To elevate the holiday dessert, prepare a Buttered Rum Sauce with golden brown sugar, unsalted butter, heavy cream, dark rum, vanilla, ground cinnamon, and nutmeg.
- To create the gingersnap crust, blend ground gingersnap cookies, granulated sugar, and melted unsalted butter, then press the mixture onto the bottom and halfway up the sides of a springform pan.
