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Rum Raisin Cheesecake
If you like rum raisin ice cream, you’ll enjoy the flavor of rumraisin in this unique cheesecake.
Crust
1 cup old fashioned or quick cooking oats, uncooked - ¼ cup chopped nuts - 3 tablespoons margarine, melted - 3 tablespoons packed brown sugar
Filling
2 8-oz. pkgs. cream cheese, softened - 1/3 cup granulated sugar - ¼ cup flour - 2 eggs - ½ cup sour cream - 3 tablespoons rum - 2 tablespoons margarine - 1/3 cup packed brown sugar - 1/3 cup raisins - ¼ cup chopped nuts - 2 tablespoons old fashioned or quick cooking oats, uncooked
Directions
Preheat oven to 350 degrees.
Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes. Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. 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. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
© Donna Monday
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