Rum Raisin CheesecakePosted in : Cheesecakes on by : Daphne
Crust: crust: combine graham cracker crumbs, sugar and melted margarine until well blended.
Press evenly into a 10″ cake pan.
Batter: plump raisins in water.
Soften cream cheese and sugar and mix with a paddle until softened.
Add rum, vanilla and salt.
Add eggs one at a time, and the egg yolk, mixing on low speed until blended through.
Drain and add raisins and mix on low speed until just incorporated.
Bake at 350 for 40-45 minutes.
Remove and let cool.
Topping: combine sour cream, sugar and rum.
Spread over cheesecake and chill for service.