Dessert: Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.
Ingredients
5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds)
1/4 cup sugar
1/4 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted
Instructions
Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
