Cocoa Rum Cheesecake

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


-- 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


  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

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%