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Ingredients
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Crust
Filling
Rum Caramel Sauce
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Filling Preparation
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing just until combined after each addition.
Baking
- 3
Bake the Cheesecake
Pour the filling over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Rum Caramel Sauce Preparation
- 4
Make the Rum Caramel Sauce
In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, swirling the pan to avoid burning. Once melted, carefully add the butter and stir until combined. Gradually whisk in the heavy cream and rum, then add sea salt. Cook for an additional minute until smooth. Remove from heat and let cool slightly.
Serving
- 5
Serve the Cheesecake
Slice the chilled cheesecake and drizzle with the warm rum caramel sauce before serving.
