Rum raisin cheesecake # 2

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

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