Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 2 cups graham cracker crumbs

  4. 6 tbsp. butter, melted

  5. 1/4 tsp. ground nutmeg

  6. Filling:

  7. 32 ounces cream cheese, softened

  8. 1 cup sugar

  9. 3 tbsp. all purpose flour

  10. 3 tbsp. dark rum

  11. 1 tsp. vanilla extract

  12. 2 large eggs

  13. 1 cup heavy whipping cream

  14. 4 large egg yolks

  15. sweetened whipped cream

  16. nutmeg

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Preheat the oven to 325 degrees. Stir together the graham crumbs, butter and nutmeg in a medium bowl until evenly moistened. Press the crust mixture into the bottom and 1 1/2 inches up the side of a 9 inch springform pan. Bake the crust 10 minutes. Refrigerate the crust until cooled completely.

  3. For the Filling:

  4. Preheat the oven to 325 degrees. Combine the cream cheese, sugar, flour, rum and vanilla in a large bowl and beat until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the cream and yolks and beat until combined. Pour the filling into the prepared crust. Bake the cheesecake about 60 to 70 minutes until the center is almost set. Transfer the cheesecake to a rack and cool to room temperature. Cover and refrigerate the cheesecake overnight.

  5. Run a hot damp cloth several times around the outside of the springform pan. Carefully remove the pan sides. Pipe whipped cream over the top of the cheesecake to garnish and sprinkle with some nutmeg. Slice the cheesecake with a warm knife.


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