This is a great dessert that is worth taking the time to make.
Ingredients
- Crust:
- 1-1/2 cup Graham Cracker crumbs
- 1 tablespoon sugar
- 1/4 cup Butter; melted
- Filling:
- 32 oz Philadelphia cream cheese; softened
- 2 cups Sugar
- 4 each egg
- 1 tablespoon Vanilla
- 1/4 cup Meyers Dark Rum
Instructions
Crust:
In a food processor, process the cookie crumbs and melted butter until mixed. Press into the bottom of a parchment-lined 9-1/2 inch springform pan and spray the sides with Pam non-stick spray, freeze for 15 minutes.
Filling:
Place the rest of the ingredients in a food processor and process until smooth, scraping down the sides. Fill the frozen shell and bake at 350°F. for 1-1/2 hours or until thickened. To make a chocolate cheesecake, just add 1/3 cup of the best quality powdered unsweetened chocolate that you can find and replace the rum with Grand Mariner. You can stir in any flavor of Fruit Topping.
Masking:
Apricot Glaze, Toasted Coconut and Pecans Chopped.