Rum Raisin Cheesecake
User Reviews
4.4
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Servings
12
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Course
Cake
Rum Raisin Cheesecake
Description
This Rum Raisin Cheesecake involves soaking golden raisins overnight in dark rum to infuse deep flavor. The crust is created by combining creamed butter, sugar, egg, and flour dough, chilled and rolled out, then topped with multiple layers of phyllo sheets brushed with melted butter. The layered phyllo is placed over the dough lining a 10-inch springform pan. Drained rum-soaked raisins are spread over the phyllo foundation.
The filling is made by blending room-temperature cream cheese, sugar, eggs, heavy cream, vanilla extract, and optional pumpkin pie spice for seasonal warmth. The cheesecake is baked in a water bath to prevent cracking and ensure creamy texture.
A separate caramel sauce of butter, whipping cream, brown sugar, corn syrup, and vanilla is made, thickening as it sits. It should be warmed before drizzling to regain pourability. Store-bought caramel can also be used as an alternative.
This cheesecake combines the dense creaminess of classic cheesecake with warm spice and boozy raisins, presenting a layered taste for festive occasions or dessert menus.
Ingredients
For the Rum Raisins
- ½ cup golden raisins
- 3 tablespoons dark rum
For the Crust
- ½ cup butter 1 stick, unsalted
- ⅓ cup granulated sugar
- 1 egg
- 1 ½ cups all-purpose flour
- phyllo pastry sheets
- ¼ cup butter melted
For the Filling
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 1 ¼ cup granulated sugar
- 4 egg room temperature, large
- ¾ cup heavy cream
- 1 tablespoon vanilla extract pure
- 2 teaspoons pumpkin pie spice optional - see note section
For the Caramel Sauce
- 5 tablespoons butter unsalted
- ⅓ cup whipping cream
- 1 cup dark brown sugar
- 2 tablespoons dark corn syrup
- 1 tablespoon vanilla extract pure
Instructions
General Prep
- 1. Soak the raisins in rum overnight.
- 2. Tightly wrap a 10-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. You can also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking.
For the Crust
- 1. Cream butter and sugar until light and fluffy. Beat in egg. Gradually mix in flour. Cover and chill dough for 2 hours or overnight.
- 2. Preheat oven to 350 degrees F. Roll chilled dough out on lightly floured surface to thickness of 1/8 to 1/4 inch. Cut out 10 inch circle to fit into bottom of prepared pan.
- 3. Brush 4 to 5 phyllo sheets with melted butter and arrange sheets, buttered side up, over the dough in the pan covering the bottom and sides (allowing phyllo to overhang sides).
- 4. Drain raisins and sprinkle over phylo.
For the Filling
- 1. Begin to boil a large pot of water for the water bath.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and optional pumpkin pie spice and mix until smooth.
- 3. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- 4. Fold overhanging phyllo over filling, separating ends of phyllo and pulling to form a rough, jagged “crown”.
- 5. Bake 45 to 55 minutes. The edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour.
- 6. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
For the Caramel Sauce
- 1. Melt butter in heavy saucepan.
- 2. Stir in brown sugar, cream and corn syrup. Increase heat and bring to boil.
- 3. Remove from heat and add vanilla extract.
- 4. Drizzle over cooled cheesecake when ready to serve to avoid getting soggy.
Notes
- Soak the raisins in dark rum overnight to intensify their flavor.
- The pumpkin pie spice is optional and adds autumnal notes if desired.
- Caramel sauce thickens when cooled; warm it in the microwave for about 45 seconds before serving.
- Store-bought caramel sauce can replace homemade sauce if preferred.
User Reviews
Overall Rating
4.4
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