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Rum Mocha Cheesecake

the.instructor's picture
Rum Mocha Cheesecake has a great taste. Rum Mocha Cheesecake gets its taste from cream cheese mixed with eggs and flavored with dark rum. Rum Mocha Cheesecake inspired by many food chains worldwide.
  Oatmeal cookies 1 1⁄2 Cup (24 tbs), crumbled
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Cocoa 2 Teaspoon
  Instant coffee 2 Tablespoon
  Dark rum 2 Ounce
  Cream cheese 2 3⁄4 Cup (44 tbs), softened
  Brown sugar 1 Cup (16 tbs)
  Semisweet chocolate 2⁄3 Cup (10.67 tbs), melted (Lukewarm)
  All purpose flour 2 Tablespoon
  Vanilla extract 1 Tablespoon
  Eggs 3
  Sour cream 1 1⁄2 Cup (24 tbs)
  Pistachios/Almonds 1⁄2 Cup (8 tbs)

Crust Butter a springform cake pan.
Set aside.
In a small bowl, mix cookie crumbs, butter and cream.
Press over bottom and along sides of pan, up to 1 1/2 inches (3.75 cm) from top.
Set aside.
Filling Preheat oven to 375 °F (190 °C).
In a bowl, dissolve coffee in rum.
Set aside.
In a mixer bowl, lightly whip cream cheese, brown sugar, chocolate and flour.
Fold in vanilla extract and eggs.
Mix at low speed.
With a spatula, fold in rum and coffee mixture.
Pour into pan.
Bake in oven 45-55 minutes or until center of cake has set.
Remove from oven.
Let cool 10 minutes.
Detach cake by running a knife along sides of pan.
Unclip pan.
Let cool 2 hours.
Cover cake with sour cream.
Decorate with pistachios or almonds.
Refrigerate at least 2 hours before serving.

Recipe Summary

Side Dish

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Rum Mocha Cheesecake Recipe