Description[edit | edit source]

Makes 10 servings.

Ingredients[edit | edit source]

Crust[edit | edit source]

Filling[edit | edit source]

Topping[edit | edit source]

Directions[edit | edit source]

Crust[edit | edit source]

  1. Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl.
  2. Press into bottom and one inch up sides of ungreased 9-inch spring-form pan.

Filling[edit | edit source]

  1. Combine rice, sour cream and butter in food processor or blender until well blended; set aside.
  2. Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy.
  3. Add eggs, one at a time, beating well after each.
  4. Blend in rum, vanilla and reserved rice mixture.
  5. Pour filling into prepared crust.
  6. Bake at 350°F for 1 hour and 5 minutes.
  7. Turn oven off and leave cheesecake in oven an additional 2 hours (do not open oven door)
  8. Cool.
  9. Refrigerate at least 8 hours or overnight.

Topping[edit | edit source]

  1. Combine sour cream, sugar and vanilla; spread over cheesecake.
  2. Garnish with fresh fruit.
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