Decadent Rum and Chocolate Cheesecake Recipe

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

1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the dark rum and vanilla extract.
6. In a microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring until smooth. Let it cool slightly.
7. Pour the melted chocolate mixture into the cream cheese mixture and stir until fully incorporated.
8. Pour the filling over the crust in the springform pan.
9. Bake for 55-60 minutes, or until the center is set and slightly jiggly.
10. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
11. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
12. Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight.
13. Garnish with chocolate shavings or a dollop of whipped cream before serving.

Interesting Facts