Rum raisin cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Old Fashioned Oats, Uncooked |
| ¼ | cup | Chopped Nuts |
| 3 | tablespoons | Brown Sugar, Packed |
| 3 | tablespoons | Margarine, Melted |
| 16 | ounces | Cream Cheese, Softened |
| ⅓ | cup | Granulated Sugar |
| ¼ | cup | Unbleached All-purpose Flour |
| 2 | eaches | Large Eggs |
| ½ | cup | Sour Cream |
| 3 | tablespoons | Rum |
| 2 | tablespoons | Margarine |
| ⅓ | cup | Brown Sugar, Packed |
| ⅓ | cup | Raisins |
| ¼ | cup | Chopped Nuts |
| 2 | tablespoons | Old Fashioned Oats, Uncooked |
Directions
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.