Chocolate Rum Cheesecake Recipes

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CHOCOLATE RUM & RAISIN CHEESECAKE



Chocolate Rum & Raisin Cheesecake image

Make and share this Chocolate Rum & Raisin Cheesecake recipe from Food.com.

Provided by esperancecottage

Categories     Cheesecake

Time 3h30m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12

1/4 cup raisins
1/4 cup rum
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 eggs, separated
2 cups milk
2 tablespoons gelatin
1 tablespoon instant coffee
3 ounces semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar

Steps:

  • Soak raising in rum, set aside.
  • Combine graham cracker crumbs, sugar and butter: press firmly into springform pan, chill.
  • Beat egg yolks and milk, sprinkle in gelatin and shisk. Stir constatny over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes.
  • Add coffee and chocolate chips, continue stirring over lowheat until mealted adn smooth. Remove from heat.
  • Beat cream cheese and sugar until light and fluffy, gradually beat in gelatin mixture, raisins adn rum.
  • Chill until mixture mounds slightly when dropped froma spoon.
  • Beat egg whites utnil stiff, but not dry: fold into gelatin mixture. POur into springform pan, chill until set, about 2-3 hours. When set, decorate with choclater curls and sprinkle with icing sugar if desired.

Nutrition Facts : Calories 365.7, Fat 24.1, SaturatedFat 14.2, Cholesterol 113.7, Sodium 242.2, Carbohydrate 29.3, Fiber 0.8, Sugar 21, Protein 7.9

ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM



Espresso Chocolate Cheesecake with Dark Rum image

Provided by Food Network

Number Of Ingredients 13

2 cups chocolate cookies
1 cup hazelnuts
1 stick butter, melted
1/4 cup sugar
1 1/2 cups of heavy cream
3 tablespoons cocoa powder
3 tablespoons espresso powder (you can use instant coffee)
1/8 teaspoon salt
2 pounds cream cheese, softened
1/2 cup dark rum
1 1/4 cups sugar
1 pound chocolate melted - bittersweet chocolate should be cooled to warm
4 eggs

Steps:

  • Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;

RUMCHATA™ CHEESECAKE



RumChata™ Cheesecake image

This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.

Provided by Cindy Rahe

Categories     Dessert

Time 7h10m

Yield 12

Number Of Ingredients 21

4 cups Cinnamon Toast Crunch™ cereal
1/4 cup unsalted butter, melted
3 tablespoons sugar
Dash of salt
4 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 whole eggs
1 egg yolk
3/4 cup RumChata™ liqueur
1/2 cup sour cream
2 tablespoons rum
1/2 teaspoon ground cinnamon
Dash of salt
1 1/4 cups sour cream
1/4 cup RumChata™ liqueur
1/4 cup sugar
1/4 cup unsalted butter
1/2 cup sugar
2 tablespoons water
2 teaspoons ground cinnamon
Dash of salt

Steps:

  • Heat oven to 350°F.
  • In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
  • When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
  • Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
  • Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
  • Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.

Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 185 mg, Fiber 1 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 41 g, TransFat 1 1/2 g

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