Rum Raisin Cheesecake
A rich, creamy cheesecake infused with rum and topped with tender raisins, perfect for dessert lovers seeking bold flavors and indulgent treats.
Ingredients
Instructions
- On a hot chargrill, place fresh green chilies to roast and brush with melted butter.
- Turn frequently to prevent burning and brown all sides to loosen the outer skins.
- After cooking thoroughly, remove chilies and place them in a damp, steamy warm towel.
- Once cooled slightly, peel the skins, remove seeds and stems from the roasted chilies.
- Set aside the roasted chilies for later use in the recipe.
- In a large mixing bowl, beat together butter and cream cheese until smooth.
- Add powdered sugar and vanilla flavor, and continue mixing until well combined.
- In a separate bowl, whisk eggs and add to the cream cheese mixture, mixing thoroughly.
- Fold in raisins and white rum until evenly incorporated.
- Prepare the graham cracker crust by mixing crumbs with melted butter and pressing into a springform pan.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes or until set.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- Garnish with additional raisins or whipped cream if desired before serving.
Nutrition & Diet Analysis (per serving)
865
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).