Rum Raisin Cheesecake

Indulge in the decadent fusion of flavors with this Rum Raisin Cheesecake, a luscious dessert that combines creamy, tangy cheesecake with the rich warmth of dark rum and sweet, plump raisins. The recipe begins with a buttery graham cracker crust, which serves as the perfect base for the velvety cream cheese filling enhanced by a touch of vanilla and sour cream. Rum-soaked raisins lend bursts of flavor, while the reserved rum adds a subtle depth to the batter. Baked in a gentle water bath, this cheesecake achieves a perfectly smooth texture with just the right jiggle. Let it chill overnight for the ultimate slice of indulgence, ideal for holidays or special occasions. Don't forget a dollop of whipped cream on top for an elegant finishing touch!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.33 cups unsalted butter, melted
• 0.25 cups granulated sugar
• 0.5 cups raisins
• 0.5 cups dark rum
• 24 ounces cream cheese, softened
• 0.75 cups granulated sugar
• 1 cups sour cream
• 1 teaspoons vanilla extract
• 4 eggs

Directions

Step 1

In a small bowl, combine raisins and dark rum. Soak for at least 1 hour or overnight for maximum flavor.

Step 2

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Step 3

In a medium bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar using an electric mixer on medium speed until smooth and creamy.

Step 5

Add sour cream and vanilla extract to the cream cheese mixture, beating until well combined.

Step 6

Add the eggs, one at a time, blending on low speed after each addition until just incorporated. Do not overmix.

Step 7

Drain the rum-soaked raisins, reserving 2 tablespoons of the soaking rum. Fold the drained raisins and reserved rum into the cheesecake batter.

Step 8

Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 9

Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 10

Carefully transfer the roasting pan to the oven. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 12

Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen, then let it cool completely to room temperature before refrigerating for at least 4 hours or overnight.

Step 13

Before serving, remove the springform pan ring and slice the cheesecake. Garnish with whipped cream or additional raisins if desired. Enjoy!

Nutrition Facts

Serving size	1771.3 grams (1771.3g)

Amount per serving	% Daily Value*
Calories	5776

Total Fat 384.70g	493%
Saturated Fat 224.90g	1125%
Polyunsaturated Fat 0.00g
Cholesterol 1783mg	594%
Sodium 3756mg	163%
Total Carbohydrate 459.20g	167%
Dietary Fiber 8.10g	29%
Total Sugars 337.20g
Protein 91.50g	183%

Vitamin D 164IU	820%
Calcium 1255mg	97%
Iron 14mg	76%
Potassium 1847mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 6.5%

Carbs: 32.4%