Butter Rum Cheesecake
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Butter rum is one of my favorite flavors Christmas time flavors. I knew I just had to create a butter rum cheesecake topped with a butter rum sauce. It’s so creamy and delicious. Did I mention there’s no alcohol on this cheesecake?
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Butter Rum Cheesecake
When I first made this cheesecake I didn’t intend on it being topped with a butter rum sauce. I needed something for the top of the butter rum cheesecake to make it look finished so I quickly whipped up the sauce except it’s not really a sauce. It’s slightly crunchy sort of like the topping to my monkey bread recipe.
I love it, but it doesn’t have to be crunchy. It can just be a sauce or you can leave it off completely. The cheesecake has enough butter rum flavor all by itself thanks to LorAnn Oils super-strength flavoring.
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How to Make Buttered Rum Sauce
This buttered rum sauce takes under 5 minutes to put together because we’re making such a small amount of sauce.
- Add brown sugar and heavy cream to a medium saucepan. Stir frequently.
- Let the sugar melt completely and remove from the heat. This will take about 1 to 2 minutes.
- Stir in butter and LorAnn Oils super-strength butter rum flavoring.
To make the buttered rum sauce crunchy, heat it for 3 minutes. The sugar will come up to a rolling boil.
To make the buttered rum saucy, just heat it until the sugar is completely dissolved.
Butter Rum Cheesecake Recipe
I love that the top of this butter rum cheesecake doesn’t brown up while it’s baking. It makes it perfect to leave plan if you don’t want to make the buttered rum sauce.
Some of the tops of the cheesecake recipes do brown up like my sugar cookie cheesecake. I even kept the brown top for photos on my sugar cookie cheesecake because sugar cookies do have a nice golden brown edge on them. Most of the time I would quickly cover it up with whipped cream or ganache.
How to Make Butter Rum Cheesecake
The key to avoiding a lumpy cheesecake is to not add too much liquid at once and to scrape down the sides and bottom of the bowl as often as possible.
To whip up this butter rum cheesecake, start by beating together the cream cheese and sugar. Once that’s smooth, add in LorAnn Oil’s super-strength butter rum flavoring and the eggs one at a time. After beating in each egg, be sure to scrape down the bowl.
Lastly. add in the sour cream and heavy cream. Give it a quick mix and pour it into a graham cracker crust. It’s that easy.
My most popular cheesecake recipes:
- Strawberries and Cream Cheesecake
- Triple Chocolate Cheesecake
- Key Lime Cheesecake
- Cookie Monster Cheesecake
Butter Rum Cheesecake
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Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter melted
Cheesecake
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 3/4 teaspoon LorAnn Oils super-strength Butter Rum
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy whipping cream
Butter Rum Sauce
- 1/2 cup light brown sugar packed
- 1/4 cup heavy whipping cream
- 1 1/2 tablespoon cold butter
- 1/8 teaspoon LorAnn Oils super-strength Butter Rum
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
Crust
- Preheat oven to 325 degrees F. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch wide strip of parchment paper.
- In a mixing bowl, add the 1 1/2 cups graham cracker crumbs, 1 tablespoon granulated sugar, and melted 5 tablespoons butter. Stir until the butter coats all the crumbs.
- Press the crumbs evenly into the bottom of the prepared pan.
- Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling. You can also chill the crust in the freezer or fridge until firm.
Cheesecake
- In a mixing bowl, add in the 24 ounces cream cheese and 1 1/4 cups granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- Add in the 3/4 teaspoon LorAnn Oils super-strength Butter Rum and 4 large eggs, one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after adding each egg.
- Add in the 1 cup full-fat sour cream and 1 cup full-fat sour cream. Mix until incorporated.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling on top of the crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees F and let bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
- Make the sauce and whipped cream after the cheesecake has chilled.
Sauce
- In a medium saucepan, add in the 1/2 cup heavy whipping cream and 1/2 cup light brown sugar. Place the pan over medium heat and stir frequently.
- As soon as the sugar is dissolved, remove from the heat and stir in the 1 1/2 tablespoon cold butter and 1/8 teaspoon LorAnn Oils super-strength Butter Rum. It should only take about 1 to 2 minutes for the sugar to dissolve. I made my sauce crunchy by letting it stay on the heat for 3 minutes.
- Pour the sauce on top of the cheesecake and spread out.
Whipped Cream
- In a mixing bowl, add in the 1 cup heavy whipping cream. Beat until soft peaks form.
- Add in the 1/4 cup powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
- Add the whipped cream into a piping bag with a 1M tip. Pipe swirls on top of the cheesecake.
- Refrigerate until ready to serve. Slice and serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
It’s amazing how simple ingredients can create a masterpiece!
does the lorann buttered rum flavor have an alcohol like taste? i used a tiny bit in an eggnog recipe @ christmas & felt it had an alcoholic flavor to it which my family did not enjoy
I don’t think it tastes like alcohol. It’s similar to a butterscotch candy.