Try this Chocolate Rum Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325~. Butter inside of springform pan well & cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake & prevents it from baking too fast & becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar & add melted butter. Press evenly on bottom & sides of pan; refrigerate until ready to use. Cut chocolate into small pieces. Melt in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer until ight & fluffy. Gradually beat in sugar, sour cream & vanilla. Add eggs, one at a time. Mix well. Place bowl over a pan of hot water & mix until smooth (do not let water touch bottom of bowl). Pour about 1 1/4 cups of this batter into a separte bowl & set aside. Whisk remaining batter w/the chocolate, then stir over hot water until smooth. Take springform pan from refrigerator & fill w/chocolate batter. Gently pour plain batter over top & make swirls down into the chocolate batter with a fork. Place on middle rack of oven & bake for 50 minutes. Cool to room temp, remove foil & rim of pan & refrigerate overnight.
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Serving Size: 1 Serving (946g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 3023 | ||
Calories from Fat: 2419 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 268.7g | 358 % | |
Saturated Fat 148g | 740 % | |
Monounsaturated Fat 69.8g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 1331.6mg | 410 % | |
Sodium 2583.6mg | 89 % | |
Potassium 1264.4mg | 33 % | |
Total Carbohydrate 102.1g | 30 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 100.7g | ||
Protein 60.4g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3023
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