1/4 cup butter
1 cup graham cracker crumbs
3 tablespoons packed brown sugar
1/3 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
3 eggs
1 teaspoon rum flavored extract
1 teaspoon vanilla extract
1/4 cup sour cream
1/3 cup chopped pecans
1 1/2 cups sour cream
1/4 cup packed brown sugar
3/4 teaspoon maple flavored extract
1/2 teaspoon rum flavored extract

Preparation method

To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.

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