- ½ cup flour
- ¼ cup powdered sugar
- 4 tbsp butter, cold unsalted
- 2 lbs. cream cheese, softened
- 1 ⅓ cups sugar
- 1 tablespoon cornstarch
- 6 eggs, extra large
- ½ cup key lime juice
- ⅜ cups rum
- ⅓ cup graham cracker crumbs
- 1 ½ tsp sugar
- ⅛ teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
1. Crust: Cut butter into small pieces, put into food processor with flour and powdered sugar. Process briefly until butter is cut into very small pieces but not completely blended with flour. Spread evenly across bottom of 9-inch cake pan (do not pat down). Bake at 350 degrees for 15 to 20 minutes until light brown.
2. Filling: Mix cream cheese, sugar and cornstarch together until smooth. Scrape bowl, add eggs one at a time, scrape bowl again. Add juice, then rum. If mixture separates (looks grainy), then blend in food processor until smooth. Pour batter into pan.
3. Topping: Mix graham cracker crumbs, sugar and cinnamon together. Stir in melted butter. Sprinkle entire top of cheesecake with mixture. Bake at 325 degrees for 1 to 1-1/4 hours, until cake looks "set" when shaken gently and cake rises by about 1/2 inch. Cool on wire rack. If cake cracks, fill in crack by pushing graham cracker crumbs into it.
4. Chill cheesecake in pan. To remove, run thin knife or spatula along sides. Place pan over very low heat on stove burner for a few seconds to heat bottom. Place plate or cardboard circle over cheesecake. Turn over quickly but carefully. Lift pan up an inch. Shake pan or rap on plate so that cake falls out. Then using another plate or circle, flip right side up.
Key Lime Rum Cheesecake. To import, drag image to your MacGourmet recipe box.