This luscious and rich cheesecake is baked with a vanilla crumb crust, cream cheese, rum, and topped off with more rum in a pecan rum sauce! Perfectly impressive for any occasion!
Pecan Rum Cheesecake
4 in stock
Food items may appear slightly different than pictured.
Description
This luscious and rich cheesecake is baked with a vanilla crumb crust, cream cheese, rum, and topped off with more rum in a pecan rum sauce! Perfectly impressive for any occasion! (YOU WILL REQUIRE A SPRING FORM PAN AT HOME!).
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|
Nutritional Info
There is no information for this dish at this time, please check bavk later.
Cooking Instructions
Pecan Rum Cheesecake
Thaw completely in the fridge. Preheat the oven to 300°F. Melt your portion of ¼ cup of butter and then mix with wafer crust mixture; press into the bottom of a 9” springform pan. Stir the cheese mixture to combine all ingredients smoothly then pour it into the springform pan. Bake at 300°F for 35-40 minutes, or until the cake springs back when lightly touched. Chill. For the sauce, melt the 2 Tbsp butter in a small sauce pan. Add the cornstarch, water, brown sugar mixture to the butter. Bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Just before serving add the pecans. Remove the sides of the springform pan from the cheesecake. Serve with the sauce!
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