The Hot Buttered Rum Cheesecake was paired with the 2006 Rosenblum Black Muscat, but it would go nicely with almost any dessert-style wine.
Here is the cheesecake recipe that Kinzie shared with dinner attendees.
HOT BUTTERED RUM CHEESECAKE WITH RUM CARAMEL SAUCE
Crust Ingredients
* 5 1/2 cups finely ground gingersnap cookies (about 1 3/4-lbs.)
* 1/4 cup sugar
* 1/4 cup packed golden brown sugar
* 1 cup (2 sticks) unsalted butter, melted
Filling Ingredients
* 1/2 cup dark rum
* 4 8-oz. packages cream cheese, room temperature
* 1 1/2 cups sugar
* 4 large eggs
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/3 cup whipping cream
* 1 teaspoon vanilla extract
Topping Ingredients
* 2 1/2 cups sour cream
* 7 tablespoons sugar
* 1 3/4 teaspoons vanilla extract
* Rum caramel sauce
Rum Caramel Sauce Ingredients
* 2 cups sugar
* 1/3 cup water
* 2 tablespoons light corn syrup
* 1/2 teaspoon fresh lemon juice
* 1 1/4 cups whipping cream
* 1/4 cup (1/2 stick) unsalted butter
* 3 tablespoons dark rum
* 1 teaspoon ground cinnamon
* 3/4 teaspoon vanilla extract
FOR CRUST: Blend ground cookies and both sugars in processor. Add butter and process to blend. Spread cookie mixture into one 10-inch-diameter Springform pan with 3-inch-high sides. Press crust onto bottoms and up sides of pans.
FOR FILLING: Position racks in top and bottom thirds of oven. Preheat oven to 325 degrees. Boil rum in small saucepan until reduced to 1/4 cup (about 1 minute). Cool. Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs one at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla and cooled rum just to blend. Spread filling over crust.
TO BAKE: Place cheesecake on a rimmed baking sheet. Bake until top appears set, puffed and golden at edges, but still moves slightly in center when shaken, reversing sheets after 20 minutes (about 40 minutes total). Cool 5 minutes.
FOR TOPPING: Whisk sour cream, sugar and vanilla in large bowl. Spread topping over cheesecake. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator. Chill uncovered overnight (can be made two days ahead; if doing so, cover and keep chilled). Serve with Run-Caramel Sauce.
FOR SAUCE: Combine first four ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush (about 10 minutes). Remove from heat. Pour in cream (mixture will bubble vigorously), and stir to blend. Mix in butter, then rum, cinnamon and vanilla. Cool sauce completely, and divide among ten 4-oz. jars. Seal and refrigerate. (Can be made two weeks ahead.)
