Rum Raisin Cheesecake with Sour Cream Topping
Submitted by 2b1g
Creamy rum-spiked cheesecake studded with plump raisins on a graham cracker crust. The sour cream topping adds tang to balance the sweet filling. Holiday dessert worthy of any spread.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
1 hrsRum and raisins are a classic pairing for good reason.
The raisins plump up as they simmer in water, then get folded into rich cream cheese filling laced with rum and vanilla. Every forkful delivers pockets of sweet, boozy fruit against velvety cheesecake.
The sour cream topping isn’t just decoration. It adds a tangy finish that cuts through the richness and makes you reach for another slice.
Pro Tips
- Plump raisins fully in hot water so they don’t dry out during baking
- Room temperature cream cheese blends smoothly without lumps
- Mix on low speed once eggs are added to avoid incorporating too much air
- Chill overnight for cleanest slices and best flavor
Ingredients
Directions
Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended.
Press evenly into a 10” cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened.
Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated.
Bake at 350℉ (180℃) for 40 to 45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service.
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