Rum-Raisin Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 3⁄4 cups graham cracker crumbs (or zwieback, spongecake or vanilla cookie crumbs)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 5 (8 ounce) packages cream cheese, room temperature
- 1 1⁄2 cups sugar
- 1 tablespoon vanilla
- 6 eggs, room temperature
- 4 egg yolks, room temperature
- 1 cup dark rum
- 1⁄3 cup half-and-half
- 1 cup raisins
directions
- Generously butter 8x3-inch springform pan.
- Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
- Preheat oven to 350 degrees.
- Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
- Beat in eggs and yolks 1 at a time; do not overmix.
- Blend in rum and half and half;stir in raisins.
- Pour batter into prepared pan; set pan in shallow roasting pan.
- Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
- Bake until cake feels dry to touch, about 90 minutes.
- Cool completely; refrigerate until ready to serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas