Reviewed: Dec. 25, 2006

This cheescake was talk of the christmas party this year.

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3 users found this review helpful

Reviewer:

Brett Niehaus

Cooking Level: Expert

Home Town: Lake Wales, Florida, USA

Reviewed: Jun. 11, 2006

It came out great!

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5 users found this review helpful

Reviewer:

Kiburdan

Cooking Level: Intermediate

Home Town: May Pen, Clarendon, Jamaica

Living In: Apopka, Florida, USA

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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9 users found this review helpful

Reviewer:

Curry Grrrl

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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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4 users found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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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7 users found this review helpful

Reviewer:

Ktbug4

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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11 users found this review helpful

Reviewer:

bizarrogirl

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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7 users found this review helpful

Reviewer:

unknown

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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5 users found this review helpful

Reviewer:

JRVMUM

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Fredericksburg, Virginia, USA

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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6 users found this review helpful

Reviewer:

SHPINE

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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7 users found this review helpful