Indulge in the rich, velvety texture of this homemade Rum Raisin Cheesecake. The base is a buttery graham cracker crust that provides a perfect crunch against the smooth, dense filling. The batter is infused with the warm aroma of white rum and dark vanilla, while plump raisins add bursts of chewy sweetness throughout every slice. Finished with a luscious sour cream topping that balances the richness with a hint of tang, this dessert is perfect for holiday gatherings or intimate dinner parties.
Rum Raisin Cheesecake
Description
Indulge in the rich, velvety texture of this homemade Rum Raisin Cheesecake. The base is a buttery graham cracker crust that provides a perfect crunch against the smooth, dense filling. The batter is infused with the warm aroma of white rum and dark vanilla, while plump raisins add bursts of chewy sweetness throughout every slice. Finished with a luscious sour cream topping that balances the richness with a hint of tang, this dessert is perfect for holiday gatherings or intimate dinner parties.Ingredients
Directions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, combine graham cracker crumbs, 1/2 cup granulated sugar, and melted margarine until well blended.
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Press the crumb mixture evenly into the bottom of a 10-inch cake pan to form the crust.
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Place raisins in a heatproof bowl and cover with water to plump them. Let sit for about 15-20 minutes, then drain well and pat dry with paper towels.
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In a large mixing bowl, beat the cream cheese and 9/16 cup granulated sugar with a mixer fitted with a paddle attachment until smooth and creamy.
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Add the white rum, dark vanilla, and salt to the cream cheese mixture and mix until well combined.
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Add the eggs one at a time, mixing on low speed just until blended through after each addition.
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Add the egg yolk and mix on low speed until just incorporated.
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Gently fold the drained raisins into the batter using a spatula or mixing on low speed until just incorporated.
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Pour the batter over the prepared crust in the pan.
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Bake at 350°F (177°C) for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
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Remove from the oven and let the cheesecake cool completely at room temperature.
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While the cheesecake cools, prepare the topping by combining sour cream, 1/4 cup granulated sugar, and 1 teaspoon white rum in a small bowl. Mix until smooth.
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Once the cheesecake has cooled, spread the sour cream mixture evenly over the top.
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Refrigerate the cheesecake for at least 4 hours, or overnight, before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 180mg60%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 35g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure cream cheese and eggs are at room temperature before mixing to prevent lumps.
To prevent cracking, avoid overmixing the batter once the eggs are added, and let the cheesecake cool gradually in the turned-off oven with the door slightly ajar before refrigerating.
The rum in the recipe provides flavor; alcohol content will reduce slightly during baking but remains present. Use a non-alcoholic rum extract if serving to those avoiding alcohol.
Store leftovers covered in the refrigerator for up to 5 days.
