The best delicious Chocolate Rum Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Rum Cheesecake recipe today!
Hello my friends, this Chocolate Rum Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Rum Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Rum Cheesecake.
What Makes This Chocolate Rum Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Rum Cheesecake.
Ready to make this Chocolate Rum Cheesecake Recipe? Let’s do it!
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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.
From
Yields
10 Servings
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