Praline Cheesecake

SUBMITTED BY: Carol PHOTO BY: ROBINV

"Creamy, rich, nutty, butterscotch flavor. To serve, put a dollop of sweetened whipped cream on each slice. Add at least 1 pecan, or better yet, add a few."

SERVINGS & SCALING

Original recipe yield: 9 inch cheese cake

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INGREDIENTS

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

READ REVIEWS (16)

DIRECTIONS

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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REVIEWS

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Reviewed on May 29, 2003 by HAWNTER

Next time I'll reduce the rum flavoring by a little because it seemed to slightly overpower the other ingredients. I also left off the sour cream topping. Instead, I drizzled caramel sauce on the cooled cheesecake and decorated it with toasted pecan halves. My family enjoyed it!

8 users found this review helpful

Reviewed on Jul. 13, 2003 by KHAR

I can't remember ever tasting a better cheesecake. next time I'll make one for guests and one for me.

6 users found this review helpful

Reviewed on Mar. 16, 2003 by GENE PETER

This is very good but for my taste, forget the DARK brown sugar that one reviewer mentioned. I made my first one with DBS and did not like it near as well as the one I made with the LBS. This will be my standard cheesecake for intertaining from now on.

4 users found this review helpful

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