SOUR CREAM-RUM RAISIN CHEESECAKE
Treat your guests to these nutty cheesecake filled with raisins; topped with cream-rum mixture - an irresistible dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h20m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325°F.
- In saucepan, bring raisins and 1/3 cup rum to simmer. Remove from heat; let stand 20 minutes. Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended. Pour one-third of the batter over crust. Sprinkle half of the raisins. Repeat. Top with remaining batter. Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours.
- Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum. Spread over cheesecake.
Nutrition Facts : Calories 513, Carbohydrate 37 g, Fat 7, Fiber 1 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 237 mg
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Efren Naidoo
[email protected]I love the combination of sour cream and rum raisins in this cheesecake. It's a unique and delicious flavor.
Ambika Basnet
[email protected]This cheesecake is a great make-ahead dessert. I usually make it the day before and let it chill overnight.
Byaruhanga Salube Daniel
[email protected]I've made this cheesecake several times for parties and it's always a hit. Everyone loves the rum raisin flavor.
Amir ali Amir ali
[email protected]This is my new favorite cheesecake recipe! It's so easy to make and it always turns out perfect.
MineRob King
[email protected]I was disappointed with this cheesecake. The crust was too dry and the filling was too dense.
Shaun D
[email protected]This cheesecake was a bit too sweet for me, but it was still very good.
Adil Khudai
[email protected]This cheesecake was delicious. I loved the creamy texture and the rum raisin flavor.
aditha
[email protected]This cheesecake was amazing! The sour cream and rum raisins were a perfect combination. I would definitely recommend this recipe.
Oscar Estoa
[email protected]I was disappointed with this cheesecake. The crust was too dry and the filling was too dense. I won't be making this again.
Peggy Millner
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the filling was very creamy.
Oluwatobi Olorunsola
[email protected]I loved the combination of flavors in this cheesecake. The sour cream and rum raisins were a perfect match. The crust was also very good.
Kush Khadka
[email protected]This cheesecake was easy to make and turned out so good! The sour cream made it extra creamy and the rum raisins added a nice flavor. I will definitely be making this again.
Smiso Zondi
[email protected]I've made this cheesecake several times now and it always turns out perfect. The crust is flaky and buttery, the filling is smooth and creamy, and the rum raisins add a nice touch of sweetness. It's a great dessert for any occasion.
given chisha walu
[email protected]This cheesecake was a hit at my dinner party! The sour cream and rum raisin gave it a unique and delicious flavor. I would definitely recommend this recipe to anyone looking for a special dessert.