Rum Raisin Cheesecake
"- The pumpkin pie spice is optional. Brittani and I decided to add a little in the second time we made this cheesecake simply to add some autumnal flavors. If you aren't into pumpkin pie spice, leave it out - the cheesecake is just as delightful without it. - The quick caramel sauce used is this recipe will thicken upon sitting. Since I recommend adding the caramel sauce just before serving, you will need to warm the caramel in the microwave for about 45 seconds before drizzling. - If you don't want to make your own caramel, simply use a good store bought sauce - it'll be just fine...."
INGREDIENTS
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For the Crust
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1/2 cup unsalted butter (1 stick)
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1 egg
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1/3 cup granulated sugar
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1 1/2 cups all purpose flour
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For the Raisin-Phyllo Layer
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1/2 cup golden raisins
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3 tablespoons dark rum
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Phyllo pastry sheets
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1/4 cup butter; melted (1/2 stick)
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For the Cheesecake
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4 blocks of cream cheese, 8 oz each; room temperature
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1 1/4 cup granulated sugar
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4 large eggs; room temperature
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3/4 cup heavy cream
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1 tablespoon pure vanilla extract
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2 teaspoons pumpkin pie spice (optional - see note section)
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For the Caramel Topping
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1/3 cup whipping cream
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1 tablespoon pure vanilla extract
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1 cup dark brown sugar
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2 tablsespoons dark corn syrup
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5 tablespoons unsalted butter
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