Recipe For Cooking Rum Raisin Cheesecake

Toaster Oven Cakes :: Holiday Cakes

Rum Raisin Cheesecake

1 C. old fashioned or quick-cooking oats, uncooked
1/4 C. chopped nuts
3 Tbsp. margarine, melted
3 Tbsp. packed brown sugar
16 oz. cream cheese, softened
1/3 C. sugar
1/4 C. flour, divided
2 eggs
1/2 C. sour cream
3 Tbsp. rum
2 Tbsp. margarine
1/3 C. packed brown sugar
1/3 C. raisins
1/4 C. chopped nuts
2 Tbsp. old fashioned or quick-cooking oats, uncooked

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-in. springform pan. Bake at 350 degrees F for 15 min.

Combine cream cheese, sugar and 2 Tbsp. of the flour, mixing at med. speed of electric mixer until well blended. 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. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F for 50 min. Loosen cake from rim of pan; cool before removing rim of pan.