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Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
- 5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds)
- 1/4 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup dark rum
- 4 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup whipping cream
- 1 teaspoons vanilla extract
- 2 1/2 cups sour cream
- 7 tablespoons sugar
- 1 3/4 teaspoons vanilla extract
- Rum Caramel Sauce (click for recipe)
Directions:View on Bon Appetit
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