Rum Rasin Cheesecake

Rum Rasin Cheesecake
Rum Rasin Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Vanilla Cookie Crust

  • 11

    vanilla sandwich cream cookies, crushed

  • 1/4

    cup golden raisins

  • 3

    tablespoons butter, melted

  • Rum Raisin Filling

  • 2/3

    cup golden raisins

  • 1/4

    cup light rum

  • 24

    ounces cream cheese

  • 2/3

    cup sugar

  • 1/4

    cup whipping cream

  • 5

    teaspoons cornstarch

  • 4

    eggs

  • 1

    egg yolk

  • 1/2

    cup vanilla-flavored liqeur

  • 2

    teaspoons vanilla

Directions

VANILLA COOKIE CRUST In a small bowl stir together crushed cookies and raisins. Stir in melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. RUM RAISIN FILLING Soak raisins in light rum for 1 hour. Drain, reserving rum. If necessary, add more rum to measure 2 tablespoons. In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition.Stir in raisins, reserved rum, liqeur, and vanilla. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temperature to 225 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncvered, overnight.

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