Rum Spiced Apple Cheesecake (14 Slices) Recipe

Prepare the Cheesecake Base

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.

Mix Cream Cheese

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and mix until combined.

Add Remaining Ingredients

Add the sour cream, eggs (one at a time), vanilla extract, flour, cinnamon, nutmeg, and salt to the cream cheese mixture. Mix until fully incorporated and smooth.

Bake the Cheesecake

Pour the cheesecake batter into the prepared springform pan. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Chill

Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.

Cook Apples

In a large skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for about 10-15 minutes, stirring occasionally, until the apples are tender.

Add Rum

Once the apples are tender, carefully stir in the rum. Cook for an additional 2-3 minutes to allow the alcohol to evaporate slightly and the flavors to meld.

Prepare Caramel Sauce

In a medium saucepan over medium heat, combine granulated sugar and butter. Stir until melted and bubbly.

Finish Caramel Sauce

Slowly add heavy cream while stirring constantly. Once combined, stir in the vanilla extract. Bring to a gentle boil and cook for an additional 2-3 minutes until thickened. Remove from heat and let cool slightly.

Toast Pecans

In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, and cinnamon. Stir to coat the pecans evenly.

Candied Pecans

Cook for about 5-7 minutes, stirring frequently, until the pecans are toasted and the sugar has melted and coated them. Remove from heat and let cool on parchment paper.