Rum Raisin Cheesecake

In my opinion, cheesecake is a lot like pizza. Even bad pizza is still pizza, right? When it comes to cheesecake, I’ll look for any excuse to make one. Regardless of the time of year, I seem to have a knack for finding a cheesecake that fits the occasion. 

Last week, I was thinking about a festive, holiday themed cheesecake that would encompass the season perfectly.  As I was brainstorming, I remembered a cheesecake that Brittani’s mom requested she make for her birthday in early September. Using my kitchen as the testing ground, we played around with an old recipe and came up with quite a masterpiece.

The original recipe for Rum Raisin Cheesecake also called for rich caramel drizzle. It sounded delicious, so I was all for giving it a whirl.  When I saw the recipe, I was a little perplexed when it called for a layer of Phyllo dough as a special addition in between the crust and filling, but I must admit, the end result was beautiful. 

Phyllo dough envelopes the cheesecake, giving it the look of a lovely wrapped package. Both elegant and keenly finished, it offers a look that we were more than pleased with. But let’s get serious – could you ask for a better present than cheesecake?

As if the cheesecake itself isn’t tasty enough, the layer of soaked raisins offered a wonderfully subtle flavor and textural component that was just perfect. Rum-soaked raisins are an unexpected surprise as well – one that I’m sure you’ll love.

Covering those yummy raisins with a spice-infused filling was a perfect compliment to the rich rum flavor. Using my recipe for The Best Cheesecake, we were able to add the perfect amount of winter spices to an already amazing cheesecake filling. 

Serving the cheesecake with a warm caramel drizzle definitely puts it over the top. The holidays may be over for now, but this is a cheesecake you can have at a birthday, a fancy dinner party, or any holiday dinner and it’ll make you the superstar of the meal.

Rum Raisin Cheesecake

Yield: 12 servings


For the Crust

1/2 cup unsalted butter (1 stick)
1 egg
1/3 cup granulated sugar
1 1/2 cups all purpose flour

For the Raisin-Phyllo Layer

1/2 cup golden raisins
3 tablespoons dark rum
Phyllo pastry sheets
1/4 cup butter; melted (1/2 stick)

For the Cheesecake

4 blocks of cream cheese, 8 oz each; room temperature
1 1/4 cup granulated sugar
4 large eggs; room temperature
3/4 cup heavy cream
1 tablespoon pure vanilla extract
2 teaspoons pumpkin pie spice (optional - see note section)

For the Caramel Topping

1/3 cup whipping cream
1 tablespoon pure vanilla extract
1 cup dark brown sugar
2 tablsespoons dark corn syrup
5 tablespoons unsalted butter


General Prep

1. Soak the raisins in rum overnight.
2. Tightly wrap a 10-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. You can also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking.

For the Crust

1. Cream butter and sugar until light and fluffy. Beat in egg. Gradually mix in flour. Cover and chill dough for 2 hours or overnight.

2. Preheat oven to 350 degrees F. Roll chilled dough out on lightly floured surface to thickness of 1/8 to 1/4 inch. Cut out 10 inch circle to fit into bottom of prepared pan.

3. Brush 4 to 5 phyllo sheets with melted butter and arrange sheets, buttered side up, over the dough in the pan covering the bottom and sides (allowing phyllo to overhang sides).

4. Drain raisins and sprinkle over phylo.

For the Filling

1. Begin to boil a large pot of water for the water bath.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and optional pumpkin pie spice and mix until smooth.

3. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

4. Fold overhanging phyllo over filling, separating ends of phyllo and pulling to form a rough, jagged “crown”.

5. Bake 45 to 55 minutes. The edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour.

6. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

For the Caramel Sauce

1. Melt butter in heavy saucepan.

2. Stir in brown sugar, cream and corn syrup. Increase heat and bring to boil.

3. Remove from heat and add vanilla extract.

4. Drizzle over cooled cheesecake when ready to serve to avoid getting soggy.


- The pumpkin pie spice is optional. Brittani and I decided to add a little in the second time we made this cheesecake simply to add some autumnal flavors. If you aren't into pumpkin pie spice, leave it out - the cheesecake is just as delightful without it.

- The quick caramel sauce used is this recipe will thicken upon sitting. Since I recommend adding the caramel sauce just before serving, you will need to warm the caramel in the microwave for about 45 seconds before drizzling.

- If you don't want to make your own caramel, simply use a good store bought sauce - it'll be just fine.

23 Responses to “Rum Raisin Cheesecake”

  1. The Hungry Housewife — January 4, 2012 at 10:01 am

    Hmmmm…never seen a recipe w/ the Phyllo. Very interesting. Sounds delightful!


  2. The Sweet Cupcaker — January 4, 2012 at 11:50 am

    yum! definitely worth the wait from the precious pup from yesterday!


  3. Ryan — January 4, 2012 at 12:09 pm

    Ohhh this looks delicious! The phyllo dough isn’t something I’ve heard of before, very cool! :)


  4. Ann P. — January 4, 2012 at 2:14 pm

    Your photos look amazing and this cheesecake is oh-so-indulgent! My mom and dad LOVE rum raisin anything, so this would be the perfect thing to make for them :)


  5. Erin — January 4, 2012 at 2:37 pm

    Phyllo layer in a cheesecake? And it’s rum raisin, love it!


  6. Cookbook Queen — January 4, 2012 at 2:37 pm

    Booze + Cheesecake = PERFECTION!!

    This looks and sounds amazing.


  7. Lauren — January 4, 2012 at 4:56 pm

    Pretty sure I need to shovel this into my mouth asap.


  8. Maggie @ A Bitchin' Kitchen — January 4, 2012 at 5:19 pm

    This looks delicious! I am completely weak around cheesecakes. Despite their richness I can polish off quite a huge chunk!


  9. Shaina — January 4, 2012 at 6:00 pm

    That looks just. Wow. I love cheesecake, and this is just so unique and different than the standards. Love.


  10. Vale — January 5, 2012 at 6:57 am

    Love your pizza comparison – dead on! This cheesecake looks breathtaking… must put on my to-do list.


  11. Wow, this cheesecake looks out of this world! I haven’t had cheesecake since November, I think it’s time to make some!


  12. the tasty tRuth — January 5, 2012 at 9:44 am

    I must say I’ve never thought of cheesecake as similar to pizza…but they both are certainly high up on my “crave regularly” list! Yum!


  13. The Fillo Factory — January 5, 2012 at 12:16 pm

    Hi Jamie,

    What a fantastic, creative, decadent recipe! Happy to have stumbled upon this on Twitter. This is our first visit to this site and it’s wonderful — great recipes and photography! Will gladly RT this to our fillo-loving fans and perhaps share on our Facbeook page sometime, too.

    Happy New Year,
    The Fillo Factory


  14. Tracy — January 5, 2012 at 12:51 pm

    I love how unique this recipe is! Plus, you know anything soaked in rum is going to be good. ;-) Lovely!


  15. Liliana — January 5, 2012 at 3:29 pm

    This cheesecake looks decadent! I love the idea of using phyllo dough and the caramel sauce! I am not a big cheesecake fan, but this recipe might just win me over.


  16. Amy — January 5, 2012 at 3:39 pm

    You’re rocking the cheesecake over here Jamie! What a wonderful combo, and yes, the perfect gift.


  17. Kelly — January 5, 2012 at 9:41 pm

    Yum, I adore cheesecake : )


  18. Lynn J — January 7, 2012 at 12:20 am

    Love, Love, Love Cheesecake!! Your recipe looks amazing!


  19. I make rum raisin oatmeal raisin cookies. Must try them with cheesecake. YUM!


  20. beti — January 10, 2012 at 1:23 am

    rum and raisins, perfect combo it looks and sounds amazing the caramel on top makes my mouth water


  21. Sarah — January 11, 2012 at 1:08 pm

    This cheesecake sounds amazing and I have to make it soon! I’m now craving it so much!!
    I’ll have to go to the store to get the ingreiantsbI don’t have.
    Thanks for sharing!


  22. Sahar — May 15, 2012 at 12:48 am

    It looks awesome, I should make this cake.
    Thanks for sharing..


  23. Kat — January 15, 2015 at 3:48 am

    I’m on a cheesecake kick and just made the best pumpkin cheesecake ever. Now it seems so boring since I found this one! I’ve just started experimenting with phyllo and have half a roll still in the fidge from playing with it with brie and quince paste last night. But since I have so little experience with the stuff, I am confused by the written instructions of the phyllo part. Laying it over crust – check! Pulling it up and over to for a crown? I cannot picture that or rather my mental picture of that wouldn’t work because the phyllo would have burned little crown tops sticking out the top of my gorgeous rum cheesecake! Can you explain a little more for a phyllo (and mostly baking noob?) a picture of it – before and or after coming out of the oven would work if you have one? Many thanks! I can’t wait to try to do this one!


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