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  • One 13 x 9-inch Oatmeal Cookie Crust, unbaked
  • Three 8-ounce packages cream cheese, softened
  • 3/4 Cup(s) granulated sugar
  • 3 Tablespoon(s) dark or golden rum
  • 2 Teaspoon(s) vanilla
  • 2 Teaspoon(s) Rum Extract
  • 1/4 Teaspoon(s) Salt
  • 3 large eggs
  • 1 Cup(s) Sour Cream
  • ground nutmeg (optional)

Cooking Instructions

Heat oven to 350°F. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling. In large bowl, beat cream cheese, sugar, rum, vanilla, rum extract and salt on medium speed of electric mixer until smooth. Add eggs, one at a time; beat just until well blended. Mix in sour cream. Pour filling evenly over crust. Bake 30 to 35 minutes or just until center is set. Cool completely on wire rack. Refrigerate until cold, 4 hours or more. Cut into bars using a sharp, wet knife dipped in cold water (wipe knife clean between each cut). Store tightly covered in refrigerator or freeze. Just before serving, sprinkle lightly with nutmeg.

Serving Tips: For Lighter Rum Raisin Cheesecake Bars, use reduced-fat cream cheese and reduced-fat sour cream. Nonfat cream cheese and nonfat sour cream are not recommended.

COOK NOTE:

If desired, omit rum and increase rum extract to 1 tablespoon


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