This recipe for rum and chocolate cheesecake is a heavenly combination of rich chocolate and the warm, smooth flavors of rum. With a crunchy chocolate crust and a creamy filling, this cheesecake is sure to be a hit at any gathering or special occasion. The rum adds a delightful hint of warmth and complexity to the classic cheesecake recipe, making it a dessert to remember. Serve it chilled and garnish with chocolate shavings or a dollop of whipped cream to complete this indulgent treat.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Chocolate shavings or whipped cream, for garnish
Directions
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the dark rum and vanilla extract.
- In a microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring until smooth. Let it cool slightly.
- Pour the melted chocolate mixture into the cream cheese mixture and stir until fully incorporated.
- Pour the filling over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
- Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight.
- Garnish with chocolate shavings or a dollop of whipped cream before serving.
