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.
HOW TO MAKE RUM AND RAISIN CHEESECAKE – RECIPEIf the Rum Raisin Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.