Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
Prep: 35 min | Yield: 16 servings
Crust
Filling
Spiced Caramel-Rum Sauce**
Garnish
Crust
Filling
Spiced Caramel-Rum Sauce
* Cinnamon Graham cracker crumbs can be substituted for the teddy bear-shaped Graham crackers. To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.
** To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.
Per serving: Calories 440 (Calories from Fat 250), Total Fat 28g (Saturated Fat 15g, Trans Fat 1g), Cholesterol 135mg Sodium 300mg Total Carbohydrate 41g (Dietary Fiber 1g Sugars 31 g), Protein 6g
% Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 8%; Iron 6%
Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices: 3
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens
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