Rum Cheese Cake with Steeped Cherries

INGREDIENTS

2 (8-oz) packages of cream cheese at room temperature

3/4 cup white sugar

3 eggs

1 teaspoon vanilla extract

3 tablespoons good dark rum

1 1/2 cups graham cracker crumbs

4 tablespoons butter, melted

Steeped Cherries

3 cups pitted fresh cherries

1/2 cup sugar

1/4 cup water

1/4 cup dark rum

1/2 teaspoon kosher salt

METHOD

Preheat oven to 350 degrees F.

Lightly spray a springform pan with cooking spray.

Using a standard mixer with the paddle attachment (or a hand held mixer) in a large bowl, mix together cream cheese, eggs, sugar, vanilla and rum until smooth.

Pour melted butter into a small bowl with graham cracker crumbs.  Fluff with a fork to coat crumbs with butter. Press crumbs into the base of springform pan to form a base.

Pour cream cheese batter into pan.  Lightly tap and place in oven for 30 minutes.

Remove and let cool completely.

In a small stock pot, bring sugar, water, rum and salt to a rolling boil.  Add in cherries and let boil for 2 minutes.  Remove cherries and set aside. Return liquid back to medium heat and simmer until liquid reduce until develops a syrupy texture, about 10 minutes.

Pour over cherries.

Let cherries cool and garnish cake.

Serves 8