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?
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
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.
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
- 24 oz. cream cheese room temperature
- 1 1/4 cups granulated sugar
- 3/4 teaspoon LorAnn Oils super-strength Butter Rum
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
Butter Rum Sauce
- 1/2 cup light brown sugar packed
- 1/4 cup heavy cream
- 1 1/2 T. cold butter
- 1/8 tsp. LorAnn Oils super-strength Butter Rum
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Preheat oven to 325.
- In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
- Press the crumbs into a 9.5-inch springform pan. Press the crumbs into the bottom of the pan.
- Place in the oven and let bake for 15 minutes.
- Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese and 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 butter rum flavoring and eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
- Add in the sour cream and heavy cream. Mix until incorporated.
- Just before adding the cheesecake mixture, line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
- Pour the cheesecake filling into the cooled crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, 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 an hour or two. I kept mine in the oven for about 2 and a half hours and then placed it in the fridge.
- Make the sauce and whipped cream after the cheesecake has chilled.
- In a medium saucepan, add in the brown sugar and heavy cream. Place the pan over medium heat and stir frequently.
- As soon as the sugar is dissolved, remove from the heat and stir in the butter and butter rum flavoring. 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 (on purpose).
- Pour the sauce on top of the cheesecake and spread out.
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- Add in the powdered sugar. Continue to beat until it becomes thick.
- 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 the cheesecake.
Estimated Nutrition Facts
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