You are here: Home » Recipes » Cocoa Rum Cheesecake Cocoa Rum Cheesecake Recipe by California Walnut Board Yield 8 servings Prep 35 mins Cook 60 mins PrintEmail Ingredients -- Walnut Crumb Crust (see recipe)1/4 cup margarine or butter, melted1/3 cup unsweetened cocoa3 packages (8oz) cream cheese, softened1 can (14oz) Eagle Brand Sweetened Condensed milk (not evaporated milk)4 whole eggs2 tablespoons light rum OR 2T water plus 1/2t rum extract -- Rum Cream (see recipe) -- Chopped California walnuts Instructions Prepare Walnut Crumb Crust. Combine margarine and cocoa, stirring until smooth; set aside. 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. 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. Garnish with Rum Cream* and chopped California walnuts. Refrigerate leftovers. Walnut Crumb Crust: 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. Press firmly on bottom of 9-inch springform pan. Bake in 10 minutes. Rum Cream: 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