Cheesecake with Orange Rum Sauce

Indulge in pure dessert decadence with this luscious Cheesecake with Orange Rum Sauce—a perfect fusion of creamy richness and vibrant citrus flair. This show-stopping dessert features a buttery graham cracker crust topped with a velvety smooth cheesecake filling, delicately flavored with a hint of vanilla. The pièce de résistance is the tangy-sweet orange rum sauce, simmered with fresh orange juice, zesty orange peel, and a splash of dark rum for an irresistible finishing touch. Baked gently in a water bath for a crack-free, silky texture and chilled to perfection, this cheesecake is ideal for holiday celebrations, dinner parties, or whenever you crave a slice of indulgence. Serve with a drizzle of the orange rum sauce for a dessert that’s as elegant as it is unforgettable.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 5 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 4 Large eggs
• 0.5 cup Orange juice (freshly squeezed)
• 1 tablespoon Orange zest
• 2 tablespoons Dark rum
• 0.25 cup Brown sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.

Step 3

Press the crust mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or the flat bottom of a measuring cup. Bake the crust for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture, and mix until fully combined.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix, as this can create air bubbles in the batter.

Step 7

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 8

Wrap the bottom of the springform pan in aluminum foil and place it into a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.

Step 9

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Step 10

Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool slowly for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the water bath, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

Step 12

To make the orange rum sauce, combine the orange juice, orange zest, dark rum, and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves.

Step 13

In a small bowl, mix the cornstarch and water to form a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.

Step 14

Remove the sauce from heat and let it cool to room temperature.

Step 15

When ready to serve, remove the cheesecake from the springform pan and place it on a serving platter. Drizzle the orange rum sauce over the top, or serve it on the side for guests to add as desired.

Nutrition Facts

Serving size	(1826.1g)

Amount per serving	% Daily Value*
Calories	5604.7

Total Fat 380.2g	0%
Saturated Fat 221.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1767.3mg	0%
Sodium 3743.4mg	0%
Total Carbohydrate 477.2g	0%
Dietary Fiber 6.3g	0%
Total Sugars 355.6g
Protein 88.8g	0%

Vitamin D 160IU	0%
Calcium 1261.5mg	0%
Iron 13.7mg	0%
Potassium 1580.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 6.2%

Carbs: 33.6%