Yield: 12 Servings
|1¾ cup||Graham cracker crumbs or vanilla wafer crumbs|
|2 tablespoons||Butter; melted|
|40 ounces||Cream cheese|
|4||Egg yolks (up to)|
|1 cup||Dark rum|
Date: Sun, 25 Feb 1996 00:00:24 GMT ~Norma Wrenn npxr56b
Combine crumbs, 2 tablespoons sugar, and butter, mixing well. Press firmly into bottom and ½ inch up the sides of a buttered 10-inch springform pan.
Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-½ cups sugar and vanilla, beating well. Add eggs and egg yolks, one at a time, beating well after each addition. Add rum and half-and-half; mix well. Stir in raisins. Pour batter into prepared pan.
Place in a larger pan. Bake at 350 degrees for 1-½ hurs or until cheesecake is set. Let cool to room temperature on a wire rack; chill at lease 8 hours. To serve, carefully remove side of springform pan.
SOURCE: Claudia Stone; State Hospital Cooks; Patient/Staff Advocacy Committee, Vermont State Hospital, Waterbury, Vermont; America's Best Recipes; A 1989 Hometown Collection; Oxmoor House.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .