Rum Spiced Apple Cheesecake Recipe
Signature cheesecake served with a side of rum-spiced caramelized apples, caramel sauce and candied pecans for topping. (14 slices)
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Ingredients
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Cheesecake Base
Cheesecake Filling
Rum-Spiced Caramelized Apples
Toppings
Method
Cheesecake Base
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.
- 2
Bake the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Remove from the oven and let it cool.
Cheesecake Filling
- 3
Mix the filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and beat until fluffy.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, eggs (one at a time), ground cinnamon, ground nutmeg, and dark rum. Mix until just combined and smooth.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Cool and chill
Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Rum-Spiced Caramelized Apples
- 7
Cook the apples
In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, ground cinnamon, and dark rum. Stir to combine.
- 8
Caramelize the apples
Cook for about 10-15 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside.
Toppings
- 9
Assemble the cheesecake
Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
- 10
Serve
Top the cheesecake with rum-spiced caramelized apples, drizzle with caramel sauce, and sprinkle with candied pecans before slicing and serving.
