Chocolate rum cheesecake
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Chocolate rum cheesecake
  Chocolate    Rum    Cheesecakes    Liquor    Cream cheese    Cakes  
Last updated 6/12/2012 1:15:55 AM. Recipe ID 45524. Report a problem with this recipe.
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      Title: Chocolate rum cheesecake
 Categories: Cheesecakes, Chocolate, Liquor, Creamcheese, Cakes
      Yield: 10 Servings
  1 1/4 c  Graham cracker crumbs
    3/4 c  Sugar
      2 tb Sugar
    1/4 c  Unslated butter; melted
      6 oz Semisweet chocolate
    1/4 c  Rum
      1 lb Cream cheese
    1/2 c  Sour cream
      1 tb Vanilla
      5    Eggs
  Preheat oven to 325~. Butter inside of springform pan well & cover the
  outside (bottom & sides) with a sheet of heavy-duty aluminum foil,
  shiny side out. This reflects heat away from cheesecake & prevents it
  from baking too fast & becoming overcooked. Mix graham cracker crumbs
  with 2 tb of the sugar & add melted butter. Press evenly on bottom &
  sides of pan; refrigerate until ready to use. Cut chocolate into
  small pieces. Melt in microwave; combine with rum. Set aside. Beat
  cream cheese with electric mixer until ight & fluffy. Gradually beat
  in sugar, sour cream & vanilla. Add eggs, one at a time. Mix well.
  Place bowl over a pan of hot water & mix until smooth (do not let
  water touch bottom of bowl). Pour about 1 1/4 cups of this batter
  into a separte bowl & set aside. Whisk remaining batter w/the
  chocolate, then stir over hot water until smooth. Take springform pan
  from refrigerator & fill w/chocolate batter. Gently pour plain batter
  over top & make swirls down into the chocolate batter with a fork.
  Place on middle rack of oven & bake for 50 minutes. Cool to room
  temp, remove foil & rim of pan & refrigerate overnight.

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Recipe ID 45524 (Apr 03, 2005)

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