Updated: Sep 8, 2021
This is just one of the delicious layers you will find in my Triple Layer Pie, but it is way too good not to be served as a stand alone dessert.
1 1/2 cups graham cracker crumbs
1 Tablespoons sugar
2 Tablespoon brown sugar
7 Tablespoons butter melted
½ C dark rum
4 8-ounce packages cream cheese, room temperature
4 large eggs
1tsp ground cinnamon
1tsp ground nutmeg
½tsp ground allspice
6TBSP whipping cream
1tsp almond extract
1 cup sugar
6 tbsp salted butter, cubed, room temperature
1/2 cup heavy whipping cream, room temperature
Don't forget the love, sprinkle that on everything you do in your kitchen.
Preheat oven to 325F.
Combine graham cracker crumbs, sugar, brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9” Springform pan. Press firmly into the bottom & up the sides of pan. Then set to the side.
Reduce rum down to about a ¼ cup in a small saucepan & cool.
Beat cream cheese on low with an electric mixer until smooth.
Add in sugar gradually, beat until smooth.
Add eggs 1 at a time, scraping the sides of the bowl after each egg is blended.
Add spices, cream, vanilla, & cooled rum mixing until just blended.
Pour filling into prepared crust. Place on center rack of the oven.
Bake for 65-75 minutes. Center will still be slightly jiggly when done.
Pull from oven & cool completely.
Remove from pan and place on serving dish.
In a heavy duty pan make an even layer of sugar & begin to heat on a medium-high heat, stirring it continuously until melted. It will take about 10 minutes, be careful your heat is not too high so you do not burn the sugar.
Once melted, stop stirring & allow your sugar to cook to an dark amber color. This will happen quickly & you may notice a nutty aroma.
Remove caramel from the heat immediately.
Add butter & stir until combined. The mixture will bubble up, but keep stirring until all the butter is fully combined.
Add the heavy cream a little bit at a time & slowly into the caramel. Stir until blended.
Cool for about 15 minutes before pouring over the top of the cheesecake, cover the whole top.
Serve & Enjoy
Store any caramel leftovers in a jar with a lid up to 2 weeks in the refrigerator.
You can prepare your caramel & add a thin layer over the crust before adding your cheesecake filling.
Adding diced cinnamon apples to the caramel will add additional layer of flavor.
Before adding to the caramel you may want to brown your butter for a nuttier flavor.