Rum Raisin Cheesecake with Oat Streusel Topping
Submitted by jominns
Rum raisin cheesecake with crunchy oat-nut streusel topping and crumb crust. The textural contrast between creamy filling and crispy topping makes every bite interesting.
YIELD
16 servingsPREP
25 minCOOK
50 minREADY
80 minThis cheesecake is all about texture play.
The bottom layer is a nutty oat crust that bakes up crisp and golden. The middle is classic rum-spiked cream cheese filling with sour cream for tang, studded with plump raisins. But the top is where things get interesting, a brown sugar streusel with oats and nuts that forms a crunchy, cookie-like crown.
Every forkful gives you creamy, crunchy, chewy, and boozy all at once.
Chef Tips
- Cut cold butter into the streusel for the best crumbly texture
- Don’t overmix once eggs are added or the cheesecake can crack
- Let cheesecake cool completely before removing springform rim
- Refrigerate overnight for easiest slicing and fullest flavor
Ingredients
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.
Comments
