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Mandarin Orange Rum Cheesecake

Contributed By: Kimberly | See all of Kimberly's recipes
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Active Time:  1 Hour
Total Time:  7 Hours
  8 Servings
This cheesecake recipe my mother made all the time as I was growing up. This has always been a family hit. It was given to my mother by a good friend of hers but she tweaked it with her own style. She passed this year, but I was able to replicate it.
2 c. graham cracker crumbs
1 Tbsp. of sugar
½ tsp. of cinnamon
1 stick of melted butter
Pam (Baking)
(5) 8oz. pkgs of cream cheese
1 ¾ c. or sugar
3 Tbsp. of flour
1 ½ tsp. of grated orange rind (or rind from 1 orange)
5 eggs
2 egg yolks
¼ c. rum
2 cans (11oz) of mandarin oranges
Save ½ can of the mandarin orange juice (about ½ cup)
½ cup of water
1 tbsp + 1 tsp of cornstarch
Tools needed for this recipe:

9" Spring-form pan



Heavy Duty Foil

Small Saucepan


Combine and press into crust in the bottom of a lightly greased 9” spring form pan using the Baking Pam. Please do not use too much of the Pam. Chill briefly.


Soften the cream cheese to room temp. Cut up the cream cheese into squares and add to the mixer. Combine all in a mixer until light and fluffy. Use a spatula from time to time on the sides of the mixing bowl to make sure all of the mixture is mixed in the bowl. Pour into pan and cover the sides of the pan with heavy duty foil. Stick the pan in a large roasting pan and fill the roasting pan with boiling water until it is almost half way full on the cheesecake pan. The foil will keep the water from seeping into the cake. Bake at 375° degrees for a 1 hour. Cheesecake will be a little jigglely in the center. Turn off oven and allow the cake to remain in the oven for 10 minutes. Take the cheesecake out and allow it to sit for at least 30 minutes before placing in the refrigerator. Put the cheesecake in the refrigerator for at least six hours so it will set. Loosen pan and remove the cheesecake. Top with mandarin oranges and glaze.


Drain mandarin oranges, reserving 1/2 cup liquid. Combine the reserved 1/2 cup orange liquid, water and cornstarch in a saucepan; stir well. Cover and cook over medium heat for 5 minutes or until thickened, stirring constantly; cool slightly (about 5 minutes). Remove outer rim of spring-form pan, and place cheesecake on a serving plate. Arrange orange sections in center and around outer edge of cheesecake. Spoon glaze over top of cheesecake; chill.

Date Added: 12/27/2011
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