Reviewed: Nov. 4, 2009

PERFECT....!!!<3<3 I just used little sugar cause the condensed milk is yet sugared..!!<3<3

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Angelica

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Reviewed: Oct. 13, 2009

I made this for thanksgiving this year. First time I've made a cheesecake and the first time I've done any baking since 2003. It was incredible! I changed the dark rum and put spiced rum in it instead. Next time I'm going to put in a little more nutmeg. And I crushed my own vanilla wafers which I thought was better than buying the already crushed ones. Amazing recipe, thank you very much. This is definetly going to be a tradition for me considering the family fell in love with it!!

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Chuck

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Reviewed: Feb. 7, 2009

I rated this 3 stars because after reading the reviews, I thought it'd be soooo good. It was good, but not 'SUPER, OH MY GOODNESS, THIS IS THE BEST CHEESECAKE EVER!' good. I didn't think it was all that, but I made it for company and everyone was raving over it...perhaps it's just me?...or maybe they were being polite?

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PixieDust

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 15, 2008

I made two of these cheesecakes. One for my family and the other to take to a party. It was so delicious that I decided to make a third one because the family had eaten part of the second one. Everyone enjoyed it and the people at the party asked my wife for the recipe. It is rich in texture, smooth to the palate and so easy to make. This was EXCELLENT!! I can hardly wait for the holiday's that way I have an excuse to make them again.

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GeoMass

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Reviewed: Jun. 22, 2008

Love it! This was a very delicious cheesecake.

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LLCOUG

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Reviewed: Jan. 3, 2008

delicious, and very easy to make.

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jubbah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 4, 2007

I am giving this recipe a 5 because my customers loved it. I on the other hand thought the rum flavor was a bit overpowering. However, I did use a very strong rum from Trinidad. Next time I will half the rum and it should be much better.

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The Real Cake Baker

Cooking Level: Expert

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Reviewed: Dec. 25, 2006

This cheescake was talk of the christmas party this year.

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Brett Niehaus

Cooking Level: Expert

Home Town: Lake Wales, Florida, USA

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Reviewed: Jun. 11, 2006

It came out great!

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Kiburdan

Cooking Level: Intermediate

Home Town: May Pen, Clarendon, Jamaica

Living In: Apopka, Florida, USA

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Reviewed: Jan. 18, 2006

I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!

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Cupcake Kitty

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 12, 2005

Oh Boy was this tasty. I brought this to a dinner party and everyone seemed to like it a lot. I used the reduced fat cream cheese and golden rum was on sale and dark wasn't, so I used golden. I personally wasn't crazy about the caramel sauce, but it disappeared so maybe I am just weird. I made 1.5 times the recipe for the sauce and used a tad more cornstarch since it seems other reviews thought the sauce was runny. If I was making this just for myself, I'd use caramel ice cream topping, and add in the rum and pecans. I am sure I'll make this again for another gathering. Thanks.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Dec. 31, 2003

We loved this. I changed it a little and made it with a grahm cracker crust because that is what I had on hand, and used caremel ice cream topping too. It was very creamy and smooth. Mmmm!

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Ktbug4

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Reviewed: Apr. 12, 2003

This got rave reviews at the last event I brought it to. However, the rum flavoring was a little strong for my taste, and I would probably tone it down next time.

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bizarrogirl

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Reviewed: Feb. 21, 2003

It may be easy, but it is way too rich. We couldn't finish it. The Sauce was also very runny. Not one I will make again.

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unknown

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Reviewed: Feb. 5, 2003

Although the holidays have passed, I'm still making this cheesecake. I made it twice during December -- once for a friend's holiday party, the other for Christmas dessert -- and both times it was a big hit! A family friend asked me to bring it to a get-together this weekend. It's a winner with or without the pecan caramel sauce!

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JRVMUM

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 22, 2003

Yum!! I would definitly make this again. Came out perfect. I don't even like egg nog but I loved this.

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SHPINE

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Reviewed: Dec. 31, 2002

I had never made a "real" cheesecake before. This recipe was easy and it tasted great. My father-in-law said that it was better than at a restaurant. I did bake it longer than the recipe recommended because the middle took longer to cook. It turned out perfect!

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CATHYLYNNES

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Reviewed: Dec. 2, 2002

Gave this to my grandfather for Xmas. He froze it, then thawed out a slice for after dinner every day until it was gone and raved about it!

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 2, 2002

This was sooo good. This was the first time I ever made a cheesecake and it came out perfect! It was very easy and I plan on making it again this Christmas.

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anaisa

Cooking Level: Intermediate

Home Town: Weston, Texas, USA

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Reviewed: Mar. 8, 2002

It was wonderful and very rich. I thought the pecan caramel sauce was the best part.

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AAKKDD

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Eggnog Cheesecake I

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