Rum Raisin Cheesecake
Rum Raisin Cheesecake recipe
Yield
16 servingsPrep
25 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rolled oats
old-fashioned, uncooked |
|
| ¼ | cup |
nuts
chopped |
|
| 3 | tablespoons |
brown sugar
packed |
|
| 3 | tablespoons |
margarine
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
sugar
granulated |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 3 | tablespoons |
rum
|
|
| 2 | tablespoons |
margarine
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
raisins, seedless
|
|
| ¼ | cup |
nuts
chopped |
|
| 2 | tablespoons |
rolled oats
old-fashioned, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rolled oats
old-fashioned, uncooked |
|
| 59 | ml |
nuts
chopped |
|
| 45 | ml |
brown sugar
packed |
|
| 45 | ml |
margarine
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 79 | ml |
sugar
granulated |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 45 | ml |
rum
|
|
| 3E+1 | ml |
margarine
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 79 | ml |
raisins, seedless
|
|
| 59 | ml |
nuts
chopped |
|
| 3E+1 | ml |
rolled oats
old-fashioned, uncooked |
|
Directions
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃) F for 15 minutes.
Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and rum; mix well.
Pour over crust.
Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs.
Stir in raisins, nuts and oats.
Sprinkle over cream cheese mixture.
Bake at 350℉ (180℃) F for 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
