- Course: Dessert
- Cuisine: Jamerican
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Cooling Time: 6 hours
- Equipment: Electric or stand mixer, mixing bowl, 9 inch springform pan
Ingredients
For the Crust:
- 3 cups crumbled Jamaican Fruit Cake
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 3 (8-ounce) blocks cream cheese room temperature
- 1 cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 teaspoon rum (optional)
- 3 large eggs room temperature
- ½ cup sour cream room temperature
Garnish
- Crumbled Jamaican Fruit Cake
- Canned Cherry
Instructions
For the Crust:
- Preheat the oven to 350 F.
- In a medium bowl, combine the crumbled Jamaican Fruit Cake, the cracker crumbs, melted butter, and sugar
- Stir ingredients then pour into a greased 9-inch springform pan.
- Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup.
- Bake for 10 minutes. Remove from the oven and let cool while making the filling.
For the Filling:
- Place the cream cheese in a large mixing bowl. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, rum and vanilla. Beat until the mixture is well combined and completely smooth.
- With the mixer on medium-low speed, add in the eggs one at a time. To ensure ingredients are properly mixed, scrape the bowl at intervals.
- Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
- Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days.
- To remove cheesecake from the pan, gently release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.