Rum Raisin Cheesecake

Rum Raisin Cheesecake

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Pat Campbell


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.


★★★★★ 2 votes

10 to 12
30 Min
50 Min


  • ·
    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

How to Make Rum Raisin Cheesecake


  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.

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About Rum Raisin Cheesecake

Course/Dish: Pies

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