Jewel-Topped Cheesecake

By The Canadian Living Test Kitchen

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This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	455455 cal
pro	7 g7g pro
total fat	26 g26g total fat
sat. fat	13 g13g sat. fat
carb	52 g52g carb
fibre	3 g3g fibre
chol	102 mg102mg chol
sodium	225 mg225mg sodium
% RDI:	-
calcium	88 calcium
iron	1414 iron
vit A	2121 vit A
vit C	1010 vit C
folate	1010 folate

Colourful dried fruit and nuts piled on creamy cheesecake give this dessert a festive finish. Use your favourites or an assortment, such as golden raisins, pecans, walnuts, candied cherries, dried pear halves, figs, dried apricots and candied pineapple. Decorate with the fruit up to two hours before serving.

Ingredients

1-1/2 cups graham wafer crumbs 1-1/2 1-1/2cups cupsgraham wafer crumbs
3/4 cup finely chopped walnuts 3/4 3/4cup cupfinely chopped walnutwalnuts or pecans
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
2 tbsp dark rum 2 2tbsp tbspdark rum
1 egg , lightly beaten1 1eggeggs, lightly beaten
Filling
2/3 cup golden raisins 2/3 2/3cup cupgolden raisingolden raisins
1/3 cup Citron peel 1/3 1/3cup cupCitron peel
1/4 cup dark rum 1/4 1/4cup cupdark rum
2 (each 8oz/250g) cream cheese , softened2 2(each 8oz/250g) (each 8oz/250g)cream cheese, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 cups sour cream 2 2cups cupssour cream
3 eggs , lightly beaten3 3eggeggs, lightly beaten
Topping
3 cups dried fruit and nuts 3 3cups cupsdried fruit and nuts
3 tbsp apple jelly 3 3tbsp tbspapple jelly
1 tbsp dark rum 1 1tbsp tbspdark rum

Preparation

Line sides of 9-inch (2.5 L) springform pan with parchment paper; set aside.

In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch (2.5 cm) up side of prepared pan. Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.

Filling: In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.

Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1-1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.

In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.

Source : Canadian Living Magazine: December 2008