Rum Raisin Cheesecake
Indulge in the decadent fusion of flavors with this Rum Raisin Cheesecake, a luscious dessert that combines creamy, tangy cheesecake with the rich warmth of dark rum and sweet, plump raisins. The recipe begins with a buttery graham cracker crust, which serves as the perfect base for the velvety cream cheese filling enhanced by a touch of vanilla and sour cream. Rum-soaked raisins lend bursts of flavor, while the reserved rum adds a subtle depth to the batter. Baked in a gentle water bath, this cheesecake achieves a perfectly smooth texture with just the right jiggle. Let it chill overnight for the ultimate slice of indulgence, ideal for holidays or special occasions. Don't forget a dollop of whipped cream on top for an elegant finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.33 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 0.5 cups raisins
- 0.5 cups dark rum
- 24 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 cups sour cream
- 1 teaspoons vanilla extract
- 4 eggs
Instructions
In a small bowl, combine raisins and dark rum. Soak for at least 1 hour or overnight for maximum flavor.
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar using an electric mixer on medium speed until smooth and creamy.
Add sour cream and vanilla extract to the cream cheese mixture, beating until well combined.
Add the eggs, one at a time, blending on low speed after each addition until just incorporated. Do not overmix.
Drain the rum-soaked raisins, reserving 2 tablespoons of the soaking rum. Fold the drained raisins and reserved rum into the cheesecake batter.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the oven. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen, then let it cool completely to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, remove the springform pan ring and slice the cheesecake. Garnish with whipped cream or additional raisins if desired. Enjoy!
Nutrition Facts
Calories |
5776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.7 g | 493% | |
| Saturated Fat | 224.9 g | 1124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1783 mg | 594% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 459.2 g | 167% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 337.2 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1255 mg | 97% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
