Cocoa Rum Cheesecake
- Yield: 8 servings
- Prep: 35 mins
- Cook: 60 mins
Ingredients
- -- Walnut Crumb Crust (see recipe)
- 1/4cup margarine or butter, melted
- 1/3cup unsweetened cocoa
- 3packages (8oz) cream cheese, softened
- 1can (14oz) Eagle Brand Sweetened Condensed milk (not evaporated milk)
- 4whole eggs
- 2tablespoons 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
Nutritional Info *per serving
- Calories 360
- Glycemic Load 0
- Fat 23g
- Saturated Fat 13g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 6g
- Cholesterol 155mg
- Sodium 240mg
- Potassium 310mg
- Carbohydrate 30g
- Fiber 1g
- Sugars 28g
- Protein 10g
- Trans Fat 0.5g
- Vitamin A 15%
- Vitamin C 2%
- Calcium 20%
- Iron 6%
