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 1/4 c Rum
3/4 c Sugar 1 lb Cream cheese
2 tb Sugar 1/2 c Sour cream
1/4 c Unslated butter; melted 1 tb Vanilla
6 oz Semisweet chocolate 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.
Yields
10 servings
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