Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

For mom :-)

Ingredients Nutrition


  1. Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
  2. Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
  3. Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
  4. Add eggs, one at a time, beating after each addition.
  5. Stir in rum, zests, juices, and cornstarch.
  6. Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
  7. Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
  8. Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
  9. Bake 5 minutes.
  10. Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
  11. Decoration: sprinkle pistachios in a 1-inch border around top of cake.