Gino Cofacci's Chocolate Rum Cheesecake Recipe

Name: Gino Cofacci's Chocolate Rum Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup graham cracker crumbs; 2 tbsp. sugar; 1 oz. sweet butter, melted; 6 oz. semi-sweet chocolate; 1/4 cup rum; 1 lb. cream cheese; 3/4 cup sugar; 1/2 cup sour cream; 1 tbsp. vanilla extract; 5 eggs

Servings: persons

1
Preheat oven to 325F.
2
Generously butter the inside of a springform pan.
3
Cover the outside (bottom and sides) with a sheet of heavy duty aluminum foil - shiny side out.
4
[This reflects heat away from the cheesecake and prevents it from cooking too rapidly and overcooking].
5
Mix the graham cracker crumbs with the 2 tablespoons of sugar.
6
Add the melted butter.
7
Press evenly on the bottom and sides of the pan.
8
Refrigerate until ready to use.
9
Cut the chocolate into small pieces.
10
Combine with the rum in the top of a double boiler over -NOT IN- barely simmering water.
11
Stir gently until the chocolate is melted and smooth.
12
Set aside.
13
Use an electric mixer to beat the cream cheese until light and fluffy.
14
Gradually beat in the 3/4 cup of sugar, the sour cream and vanilla.
15
Add the eggs one at a time.
16
Mix well.
17
Place the bowl over a pan of (very)hot water [but do NOT let the water touch the bottom of the bowl].
18
Use ahand held electric mixer to mix until smooth.
19
Pour about 1-1/4 cups of this mixture (per cheesecake) into a separate bowl and set aside.
20
Whisk the remaining batter with the chocolate.
21
Stir [the same way as before] over (very) hot water until smooth.
22
Take the springform pan from the refrigerator.
23
Pour in the chocolate batter.
24
Gently pour the plain batter over.
25
Make swirls of chocolate batter down the middle by using a fork.
26
Place on the middle rack of the oven.
27
Bake for 50 minutes.
28
Cool to room temperature.
29
Remove the foil and the rim of the pan.
30
Refrigerate overnight.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/4 cup graham cracker crumbs, 2 tbsp. sugar, 1 oz. sweet butter, melted, 6 oz. semi-sweet chocolate, and more.

Yes, Gino Cofacci's Chocolate Rum Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gino Cofacci's Chocolate Rum Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions