Rum Raisin Cheesecake



For the Crust
1/2 cup unsalted butter (1 stick)
1 egg
1/3 cup granulated sugar
1 1/2 cups all purpose flour

For the Raisin-Phyllo Layer
1/2 cup golden raisins
3 tablespoons dark rum
Phyllo pastry sheets
1/4 cup butter; melted (1/2 stick)

For the Cheesecake
4 blocks of cream cheese, 8 oz each; room temperature
1 1/4 cup granulated sugar
4 large eggs; room temperature
3/4 cup heavy cream
1 tablespoon pure vanilla extract
2 teaspoons pumpkin pie spice (optional – see note section)

For the Caramel Topping
1/3 cup whipping cream
1 tablespoon pure vanilla extract
1 cup dark brown sugar
2 tablsespoons dark corn syrup
5 tablespoons unsalted butter


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.

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