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Chocolate Rum Cheesecake


Chocolate, rum and cheesecake, is there anything better than this?!













Trans-fat Free


1 ¼ cups graham cracker crumbs
2 tablespoons sugar
¼ cup butter, unsalted
6 ounces semi-sweet chocolate
semi-sweet, null, null
¼ cup rum
1 pound cream cheese
¾ cup sugar
½ cup sour cream
1 tablespoon vanilla extract
5 large eggs


Preheat oven to 325℉ (160℃).

Butter inside of springform pan well andamp; cover the outside (bottom andamp; sides) with a sheet of heavy-duty aluminum foil, shiny side out.

This reflects heat away from cheesecake andamp; prevents it from baking too fast andamp; becoming overcooked.

Mix graham cracker crumbs with 2 tablespoons of the sugar andamp; add melted butter.

Press evenly on bottom and sides of pan; refrigerate until ready to use.

Cut chocolate into small pieces.

Melt in microwave; combine with rum.

Set aside.

Beat cream cheese with electric mixer until light and fluffy.

Gradually beat in sugar, sour cream and vanilla.

Add eggs, one at a time. Mix well.

Place in bowl over a pan of hot water and mix until smooth (do not let water touch bottom of bowl).

Pour about 1¼ cups of this batter into a separte bowl and set aside.

Whisk remaining batter with the chocolate, then stir over hot water until smooth.

Take springform pan from refrigerator and fill with chocolate batter.

Gently pour plain batter over top and make swirls down into the chocolate batter with a fork.

Place on middle rack of oven and bake for 50 minutes.

Cool to room temperature, remove foil and rim of pan and refrigerate overnight.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 33766% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 167mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 16% Vitamin C 0%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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