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Prep 30min
Total14hr55min
Servings16
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Ingredients
1
cup finely crushed shortbread cookies (about 10 cookies)
3
tablespoons packed brown sugar
2
tablespoons butter or margarine, melted
5
packages (8 ounces each) cream cheese, softened
1 1/4
cups granulated sugar
1/3
cup whipping (heavy) cream
1
tablespoon rum extract
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon ground nutmeg
3
eggs
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Steps
1
Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
2
In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
3
Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
4
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
5
Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.
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After baking, the cheesecake may not appear to be done; if a small area in the center seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.
Top cheesecake with purchased caramel topping and garnished with toasted pecan halves.
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Nutrition Facts
Serving Size:1 Serving
Calories
545
Calories from Fat
335
Total Fat
37g
0%
Saturated Fat
22g
0%
Cholesterol
145mg
0%
Sodium
320mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
0g
0%
Protein
8g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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