Yield: 12 servings
Measure | Ingredient |
---|---|
9/16 cup | Graham cracker crumbs |
½ cup | Granulated sugar |
½ cup | Margarine, melted |
\N \N | Batter: |
1 pint | Water |
1 cup | Raisins |
2 pounds | Cream cheese |
9/16 cup | Granulated sugar |
3 tablespoons | White rum |
1 teaspoon | Dark vanilla |
1 teaspoon | Salt |
4 \N | Eggs |
1 \N | Egg yolk |
\N \N | Topping: |
1 pint | Sour cream |
¼ cup | Granulated sugar |
1 teaspoon | White rum. |
Crust:
Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended. Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened. Add rum, vanilla and salt. Mix well.
Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated. Bake at 350 degrees for 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh (412) 963-8717