Rum Raisin Cheesecake

Name: Rum Raisin Cheesecake
Ingredients: 2 lb. butter; 3 lb. cream cheese; 8 oz. raisins; 2 large eggs; 4 oz. vanilla flavor; 1 c. powdered sugar; 4 oz. white rum; 8 c. graham cracker crumbs; 1 steak (your favorite cut); 4 to 5-inch long fresh green chile peppers (available in produce department, Anaheim or Pablano are a couple good choices; allow two chilies per steak); 1 tsp. soy sauce; pinch of cumin; pinch of garlic; 2 oz. each: Cheddar and Jack cheese, grated; 1 Tbsp. sour cream; 1 Tbsp. melted butter

16 ingredients

5 steps

Ingredients

2 lb. butter
3 lb. cream cheese
8 oz. raisins
2 large eggs
4 oz. vanilla flavor
1 c. powdered sugar
4 oz. white rum
8 c. graham cracker crumbs
1 steak (your favorite cut)
4 to 5-inch long fresh green chile peppers (available in produce department, Anaheim or Pablano are a couple good choices; allow two chilies per steak)
1 tsp. soy sauce
pinch of cumin
pinch of garlic
2 oz. each: Cheddar and Jack cheese, grated
1 Tbsp. sour cream
1 Tbsp. melted butter

Directions

1

On hot chargrill, place fresh peppers to roast; brush with melted butter.
2

Turning frequently to prevent burning, brown all sides (this is to loosen the outer skins).
3

After cooking thoroughly, remove chilies and place them in damp, steamy warm towel.
4

Removing chilies from towel one at a time, peel skins, remove seeds and stems.
5

It is important to leave the roasted chilies in the towel until peeled because cold chilies are more difficult to peel.