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Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Ingredients
  • subheading: Crust:
  • 5 ½ cups finely ground gingersnap cookies (about 1 ¾ pounds)
  • ¼ cup sugar
  • ¼ cup (packed) golden brown sugar
  • 1 cup (2 sticks) unsalted butter, melted
  • subheading: Filling:
  • ½ cup dark rum
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1 /2 cups sugar
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ⅓ cup whipping cream
  • 1 teaspoon vanilla extract
  • subheading: Topping:
  • 2 ½ cups sour cream
  • 7 tablespoons sugar
  • 1 ¾ teaspoons vanilla extract
  • Rum-Caramel Sauce
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