Best 3 Rum Raisin Cheesecake Recipes

Indulge in the delightful symphony of flavors with our delectable Rum Raisin Cheesecake recipes. These culinary masterpieces combine the boozy charm of rum-soaked raisins with the creamy elegance of cheesecake, resulting in a dessert that tantalizes the senses. Embark on a journey of sweet indulgence as we present a collection of recipes that cater to every baker's skill level and preference. From the classic New York-style Rum Raisin Cheesecake to the innovative No-Bake Rum Raisin Cheesecake, each recipe promises a unique taste experience. Prepare to be captivated by the rich, velvety texture of the cheesecake, perfectly complemented by the plump, juicy raisins infused with the warmth of rum. These recipes offer a delightful balance of sweetness, boozy notes, and creamy goodness, making them the perfect treat for special occasions or a delightful ending to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM-RUM RAISIN CHEESECAKE

Sour Cream-Rum Raisin Cheesecake image

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

Ingredients

1 1/4 cups vanilla wafer crumbs
1/2 cup finely chopped walnuts
5 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1 cup raisins
1/3 cup dark rum
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup sour cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 cup sour cream
1 tablespoon dark rum

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

RUM-RAISIN CHEESECAKE

Rum-Raisin Cheesecake image

I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.

Provided by cookiedog

Categories Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups finely crushed gingersnaps (about 36)
4 tablespoons unsalted butter, melted
1/2 cup raisins
1/4 cup dark rum
1 1/2 lbs cream cheese, at room temperature
1 cup sugar
3 teaspoons vanilla extract
3 large eggs
1 teaspoon finely grated orange zest
2 cups sour cream

Steps:

To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C).
In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.

RUM RAISIN CHEESECAKE

Rum Raisin Cheesecake image

I have not tried this recipe.... looks so good, and has every good thing I like. My list of "good stuff" to try is growing so fast. I hope this sounds as good to you as it did to me.

Provided by Pat Campbell

Categories Pies

Time 1h20m

Number Of Ingredients 12

Ingredients

for crust
1 cup old fashioned or quick-cooking oats, uncooked
1/4 cup chopped pecans or walnuts , your choice
3 tbs margarine, melted
3 tbs packed brown sugar
pie filling
two 8 oz pkgs cream cheese, softened
1/3 cup granulated sugar, 1/4 cup flour
2 eggs, 1/2 cup sour cream
3 tbs rum, 2 tbs margarine, 1/3 packed brown sugar
1/3 cup raisins, 1/4 cup chopped nuts, your choice
2 tbs old fashioned or quick cooking oats, uncooked

Steps:

1. Combine oats, nuts, margarine and brown sugar; press onto bottom of 9 inch springform pan. Bake at 350, for 15 minutes.
2. Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs.
4. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Tips:

To ensure a smooth filling, use room-temperature cream cheese, eggs, and sour cream. This will help them blend together easily and prevent lumps.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the excess crust around the edges.
To prevent the crust from cracking, pre-bake it for 10 minutes before adding the filling.
Use a water bath to prevent the cheesecake from cracking. Place the springform pan in a larger roasting pan filled with hot water. The water should come halfway up the sides of the springform pan.
Bake the cheesecake until the center is set but still slightly wobbly. This will help prevent it from overcooking and becoming dry.
Let the cheesecake cool completely before refrigerating it. This will help it set properly.
For a richer flavor, use dark rum instead of light rum.
If you don't have any golden raisins, you can use regular raisins.
You can also add other ingredients to the filling, such as chopped nuts, chocolate chips, or fresh fruit.

Conclusion:

Rum raisin cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a special treat, give this recipe a try.