Rum Raisin Cheesecake

READY IN: 1hr 15mins
Recipe by Vnut-Beyond Redempt

I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.

Top Review by vfranc2

This turned out very dry. The cheesecake itself is less than an inch high. The pan is too big, or it needs larger quantities of cream cheese filling. Anyone using a springform pan for the first time should be cautioned that the filling may leak thru and you should line the pan with parchment paper before adding any ingredients. Cannot taste the rum. We did not care for this.

Ingredients Nutrition

Directions

  1. Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.
  2. Bake at 350 degrees F., 15 minutes.
  3. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Blend in sour cream and rum; mix well.
  6. Pour over crust.
  7. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs.
  8. Stir in raisins, nuts and oats.
  9. Sprinkle over cream cheese mixture.
  10. Bake at 350 degrees F., 50 minutes.
  11. Loosen cake from rim of pan; cool before removing rim of pan.

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