Rum Raisin Cheesecake

Rum Raisin Cheesecake is just a little bit different but delicious nonetheless. Try it today.


1 cup uncooked oats (i.e. Uncle Tobys)
1/4 cup chopped nuts (i.e. walnuts, peanuts, etc)
3 tblsp brown sugar, well packed
3 tblsp butter, melted

1/2 cup sour cream
3 tblsp rum
2 tblsp butter, chopped into pieces
1/3 cup brown sugar, well packed
500g cream cheese, softened
1/3 cup raisins
1/3 cup caster sugar
1/4 cup chopped nuts
1/4 cup plain flour
2 tblsp uncooked oats
2 large eggs

Combine oats, nuts, brown sugar and melted butter in a bowl and mix well to combine. Press mixture into the base of a 23cm springform cake tin. Bake at 180 degrees celsius for 15 minutes. Remove from oven and set aside to cool.

Filling Using an electric mixer, beat cream cheese until smooth. Add caster sugar and 2 tablespoons of flour and mix at medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add sour cream and rum and mix well. Pour cheese mixture over crust.

In a bowl add chopped butter, remaining flour and brown sugar. Using a knife, cut through mixture until it resembles course bread crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture.

Bake at 180 degrees celsius for 50 minutes. Turn oven off and allow cheesecake to cool for 30 minutes in the oven with the door slightly ajar. Remove cheesecake from oven and gently loosen sides of cake tin. Sit cheesecake on a wire rack to cool completely.

When cheesecake is completely cool, cover with plastic wrap and refrigerate.

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