• 16servings
  • 560minutes
  • 513calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups vanilla wafer crumbs

  2. 1/2 cup finely chopped walnuts

  3. 5 tablespoons butter or margarine, melted

  4. 2 tablespoons granulated sugar

  5. 1 cup raisins

  6. 1/3 cup dark rum

  7. 4 packages (8 oz each) cream cheese, softened

  8. 1 1/2 cups granulated sugar

  9. 4 eggs

  10. 1 cup sour cream

  11. 1 cup whipping cream

  12. 2 tablespoons powdered sugar

  13. 1/2 cup sour cream

  14. 1 tablespoon dark rum

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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