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Why I Love This Recipe
My mom always made this recipe as mini cheesecakes with a canned cherry on top when we were kids. When I worked at my first restaurant, I doubled the recipe and made it into a cheesecake. This is now my base recipe for all my cheesecakes. Enjoy!
Ingredients You'll Need
2c Graham cracker crumbs
4 Tbl. sugar
1 stick butter, melted
2 lbs. cream cheese, room temp.
1 cup sugar
1 tsp. rum flavoring
Mix together the crumbs and the sugar in a bowl, and slowly add the melted butter a little at a time. Sometimes you don't need to use it all.
Take a 9" springform pan and wrap heavy duty aluminum foil around the outside.
Boil a kettle full of water.
Preheat oven to 325 degrees.
Pat the crumbs into the bottom of the springform and slightly up the sides, and chill for 30 minutes.
Meanwhile, place the cream cheese and sugar into a mixer fitted with the paddle, and mix on medium speed until well incorporated. Scrape down bowl.
Add the eggs, one at a time, mixing well after each addition. I scrape down the bowl after 2 eggs.
Add rum flavoring and mix.
Pour cheesecake mixture into chilled pan.
Place the springform into a baking pan deep enough to hold water ot come up halfway up the springform.
Put the pan in the oven, then pour the boiling water in the baking pan, until it comes up halfway up the side of the springform. This is called a water bath.
Bake the cheesecake for 50 minutes, then turn off the oven and let cake sit in the cooling oven for 1 hour.
Remove from water bath, remove the foil, and let cool to room temp. Wrap in plastic wrap and chill overnight or at least 6 hours.
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