Jewel Topped Cheesecake

By Amanda26

Ingredients

• Filling:
• 1 1/2 cups graham wafer crumbs
• 3/4 cup finely chopped walnuts or pecans
• 1/3 cup each cocoa powder and granulated sugar
• 1/3 cup butter, melted
• 2 tbsp dark rum
• 1 egg, lightly beaten
• 2/3 cup golden raisins
• 1/3 cup citron peel
• 1/4 cup dark rum
• 2 pkg (each 8oz/250g) cream cheese, softened
• 3/4 cup granulated sugar
• 2 cups sour cream
• 3 eggs, lightly beaten
• Topping:
• 3 cups dried fruit and nuts
• 3 tbsp apple jelly
• 1 tbsp dark rum

Details

Servings 12

Preparation

Step 1

Line side of 9 inch springform pan with parchment paper; set aside.

In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch up side of prepared pan. Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.

Filling: In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.

Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1 1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.

In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.