Cocoa Rum Cheesecake

  • Yield 8 servings
  • Prep 35 mins
  • Cook 60 mins


-- Walnut Crumb Crust (see recipe)
1/4 cup margarine or butter, melted
1/3 cup unsweetened cocoa
3 packages (8oz) cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Condensed milk (not evaporated milk)
4 whole eggs
2 tablespoons light rum OR 2T water plus 1/2t rum extract
-- Rum Cream (see recipe)
-- Chopped California walnuts


  1. Prepare Walnut Crumb Crust.  Combine margarine and cocoa, stirring until smooth; set aside. 

  2. In large mixer bowl, beat cheese until fluffy.  Add cocoa mixture; mix well.  Gradually beat in sweetened condensed milk until smooth.  Add eggs, rum and vanilla; mix well. 

  3. Pour into prepared pan.  Bake in preheated 300F oven 55 to 60 minutes or until center is set.  Remove from oven; loosen cake from rim of pan.  Cool.  Chill thoroughly. 

  4. Garnish with Rum Cream* and chopped California walnuts.  Refrigerate leftovers.

Walnut Crumb Crust:

  1. Preheat oven to 300F.  In medium bowl, combine ¾ cup chopped California walnuts, ¾ cup vanilla wafer crumbs (about 24 wafers), ¼ cup sugar and ¼ cup margarine or butter, melted. 

  2. Press firmly on bottom of 9-inch springform pan.  Bake in 10 minutes.

Rum Cream: 

  1. In small mixer bowl, beat 1 cup (1/2 pint) Borden or Meadow Gold Whipping Cream, 2 tablespoons confectioners’ sugar and 2 teaspoons light rum or ½ teaspoon rum extract until stiff.


Makes 1 9-inch cheesecake



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