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Rum Raisin Cheesecake recipe

A fabulous, holiday-perfect, rum raisincheesecake in a nut-oat crust with a nutty-oat-raisin crumb topping.

Recipe: Rum Raisin Cheesecake

1 cup quick-cooking oats
1/2 cup nuts, chopped – divided use
3 tablespoons packed brown sugar
3 tablespoons butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup sour cream
3 tablespoons rum
1/4 cup all-purpose flour
1/3 cup packed brown sugar2 tablespoons butter or margarine
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons quick-cooking oats

  • Combine 1 cup quick cooking oatmeal (uncooked),1/4 cup chopped nuts, 3 tablespoons brown sugar, and 3 tablespoonsmelted butter; press onto the bottom of a 9-inch springform pan.Bake at 350°F (175°C) for 15 minutes.
  • In a bowl, combine cream cheese, sugarand 2 tablespoons flour; mixing at medium speed with an electricmixer until well blended. Add eggs, one at a time, mixing wellafter each addition. Blend in sour cream and rum; mix well. Pourover the crust.
  • In another bowl, combine 1/4 cup flourand 1/3 cup brown sugar and cut in 2 tablespoons butter untilthe mixture resembles coarse crumbs. Stir in raisins, remainingchopped nuts, and 2 tablespoon oats. Sprinkle over the creamcheese mixture.
  • Bake at 350°F (175°C) for 50 minutes.Loosen the cake from rim of the pan; cool before removing fromthe pan.

    Makes 12 servings.


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