Vanilla Bean Cheesecake with Caramel Rum Sauce
INGREDIENTS
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For the crust
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1 cup graham cracker crumbs
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/3 cup melted butter or margarine
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For the filling
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1 (225-gram) bar cream cheese, softened
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1/4 cup sugar
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1 vanilla bean
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3 tablespoons milk, chilled
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1 tablespoon unflavored gelatin
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1 teaspoon vanilla extract
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1 cup all-purpose cream, chilled
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For the caramel rum sauce
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1 cup sugar
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2 1/2 tablespoons water
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1 tablespoon light corn syrup
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3/4 cup heavy cream
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2 tablespoons butter
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1 1/2 tablespoons dark rum
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1/2 teaspoon ground cinnamon
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1/2 cup toasted pecans for garnish
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