HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Easy Rum Raisin Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 cups graham cracker crumbs 2 tbsp. sugar 6 tbsp. melted butter Filling: 40 ounces cream cheese 1 1/2 cups sugar 1 tbsp. vanilla extract 6 large eggs 4 large egg yolks 1 cup dark rum 1/3 cup cream 1 cup dark or golden raisins Topping: 1 1/2 cups sour cream 4 tbsp. sugar Directions For Crust: Wrap the outside of an 8 or 9 inch springform pan tightly with foil. Combine the graham crumbs, sugar and melted butter in a food processor. Blend until evenly moistened. Press the crust mixture into the bottom and 1 inch up sides of the prepared pan. Refrigerate crust. For Filling: Preheat oven to 325 degrees. Beat together cream cheese and sugar in a large bowl until fluffy. Beat in vanilla. Add eggs and yolks one at a time, beating after each addition. Blend in rum and cream. Stir in raisins. Pour the filling into the prepared pan. Place the pan into a large roasting pan. Add enough hot water to come halfway up the sides of the springform. Bake cheesecake about 75 to 90 minutes until set. Remove cheesecake from the water bath and discard foil. Refrigerate 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream and sugar in a small bowl. Spread the mixture evenly over the top of the cheesecake. Bake 8 to 10 minutes until topping is just set. Refrigerate cheesecake overnight. Run a warm knife around the inside edges of the cheesecake. Carefully remove pan sides. Slice with a warm knife and serve. Serves 12. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Rum Raisin French Toast •   Crab Cakes with Creamy Vodka- Chili Sauce •   Easy Cinnamon Raisin Bread Pudding •   Shrimp Cakes Boston Style •   Baked Banana Raisin French Toast •   Sticky Toffee Pudding Cakes •   Raisin Bran Muffins •   Crab Cakes •   Old Fashioned Cod Cakes •   Easy Chocolate Cheesecake •   Cinnamon Raisin French Toast •   Mediterranean Style Crab Cakes •   Uncle's Easy Baked Cheesecake •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Easy Summer Berry Cheesecake Squares •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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