New England Rum Pie - The Most Amazing Gluten Free Cheesecake for the Holidays
This delicious gluten free cheesecake says holiday to me. It has been served at just about every holiday meal since I can remember. Think of the New England Rum Pie as the "stealth wealth" version of holiday desserts. It's not showy, complicated, or glitzy. It's understated and elegant — a cheesecake draped head to toe in creamy cashmere.
Equipment
- 9" Pie Plate
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 pound butter melted, 8 tablespoons
- 1/4 teaspoon cinnamon
For the Filling:
- 12 ounces cream cheese
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons rum
For the Topping:
- 1 cup sour cream
- 3 tablespoons sugar
- 1 tablespoon sherry
Instructions
- Preheat an oven to 350°F. Combine the graham cracker crumbs, sugar and butter until evenly moistened and press into 9" pie pan. Set aside
- Beat the cream cheese, eggs, sugar and rum together until it is the consistency of whipped cream. Pour into crust and bake for 20-25 minutes. It should be set around the edges with the center still a little jiggly.
- Whisk the sour cream, sugar and sherry together and spread on baked pie. Bake for an additional 5 minutes at 375°F. Cool to room temperature and refrigerate for at least 3 hours. Serve chilled.
Notes
Pro Tip: the pie should still have a little jiggle when you take it out of the oven. This cheesecake is pretty forgiving and doesn't require a water bath, but if you leave it in the oven too long, it may crack on the top.
Nutrition
Serving: 1sliceCalories: 516kcalCarbohydrates: 45gProtein: 6gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 131mgSodium: 388mgPotassium: 150mgFiber: 1gSugar: 33gVitamin A: 1164IUVitamin C: 0.3mgCalcium: 97mgIron: 1mg
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