Rum raisin cheesecake # 2
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9/16 | cup | Graham cracker crumbs |
| ½ | cup | Granulated sugar |
| ½ | cup | Margarine, melted |
| 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 | Eggs | |
| 1 | Egg yolk | |
| Topping: | ||
| 1 | pint | Sour cream |
| ¼ | cup | Granulated sugar |
| 1 | teaspoon | White rum. |
Directions
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