Rum-Raisin Cheesecake
95 mins (prep 20, cooking 75)
10 ingredients
12 servings
I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.

Categories:  cheesecake , <-4-hours , time-to-make , dessert ,
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Serving Size (132.17 g)
Servings 12
Amount per Serving
Calories 257.32 Calories from Fat 79.11
% Daily Value *
Total Fat 8.79g 162.31%
Saturated Fat 5.51g 330.36%
Trans Fat 0.16g %
Cholesterol 31.21mg 124.82%
Sodium 432.68mg 216.34%
Total Carbohydrate 34.8g 139.19%
Dietary Fiber 0.36 g 17.51%
Sugars 28.84 g %
Protein 10.62g 254.92%
Vitamin A 282.59IU% Vitamin C 0.58mg%
Calcium 261.04mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely crushed gingersnaps, dark rum, large eggs, finely grated orange zest