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Buttered Rum Cheesecake

Updated: Sep 8, 2021

This is just one of the delicious layers you will find in my Triple Layer Pie, but it is way too good not to be served as a stand alone dessert.



  • 1 1/2 cups graham cracker crumbs

  • 1 Tablespoons sugar

  • 2 Tablespoon brown sugar

  • 7 Tablespoons butter melted


  • ½ C dark rum

  • 4 8-ounce packages cream cheese, room temperature

  • 1½C sugar

  • 4 large eggs

  • 1tsp ground cinnamon

  • 1tsp ground nutmeg

  • ½tsp ground allspice

  • 6TBSP whipping cream

  • 1tsp almond extract


  • 1 cup sugar

  • 6 tbsp salted butter, cubed, room temperature

  • 1/2 cup heavy whipping cream, room temperature

Don't forget the love, sprinkle that on everything you do in your kitchen.


  • Preheat oven to 325F.


  • Combine graham cracker crumbs, sugar, brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.

  • Pour mixture into a 9” Springform pan. Press firmly into the bottom & up the sides of pan. Then set to the side.


  • Reduce rum down to about a ¼ cup in a small saucepan & cool.

  • Beat cream cheese on low with an electric mixer until smooth.

  • Add in sugar gradually, beat until smooth.

  • Add eggs 1 at a time, scraping the sides of the bowl after each egg is blended.

  • Add spices, cream, vanilla, & cooled rum mixing until just blended.

  • Pour filling into prepared crust. Place on center rack of the oven.

  • Bake for 65-75 minutes. Center will still be slightly jiggly when done.

  • Pull from oven & cool completely.

  • Remove from pan and place on serving dish.


  • In a heavy duty pan make an even layer of sugar & begin to heat on a medium-high heat, stirring it continuously until melted. It will take about 10 minutes, be careful your heat is not too high so you do not burn the sugar.

  • Once melted, stop stirring & allow your sugar to cook to an dark amber color. This will happen quickly & you may notice a nutty aroma.

  • Remove caramel from the heat immediately.

  • Add butter & stir until combined. The mixture will bubble up, but keep stirring until all the butter is fully combined.

  • Add the heavy cream a little bit at a time & slowly into the caramel. Stir until blended.

  • Cool for about 15 minutes before pouring over the top of the cheesecake, cover the whole top.

  • Serve & Enjoy


  • Store any caramel leftovers in a jar with a lid up to 2 weeks in the refrigerator.

  • You can prepare your caramel & add a thin layer over the crust before adding your cheesecake filling.

  • Adding diced cinnamon apples to the caramel will add additional layer of flavor.

  • Before adding to the caramel you may want to brown your butter for a nuttier flavor.


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