Title: Rum Raisin Cheesecake # 2
Categories: Cheesecake
Yield: 12 Servings

9/16	c	Graham cracker crumbs
1/2	c	Granulated sugar
1/2	c	Margarine, melted
		Batter:
1	pt	Water
1	c	Raisins
2	lb	Cream cheese
9/16	c	Granulated sugar
3	tb	White rum
1	ts	Dark vanilla
1	ts	Salt
4		Eggs
1		Egg yolk
		Topping:
1	pt	Sour cream
1/4	c	Granulated sugar
1	ts	White rum.

Crust:

Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended. Press evenly into a 10" cake pan.

Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated. Bake at 350 degrees for 40-45 minutes. Remove and let cool.

Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service. Serves 12

Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh

(412) 963-8717

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