Reviewed: Apr. 14, 2011

This is easy to make and came out well. I used a ready-made graham cracker crust (would suggest large size crust) and this worked great and saved time. However, it had too much butterscotch flavor for my taste, and next time I will cut rum and vanilla flavoring down by half. Also, will not add maple flavoring for topping, as didn't need it and was expensive to buy.

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3 users found this review helpful

Reviewer:

ChefStef

Reviewed: Jan. 10, 2011

This recipe was very good. Instead of chopping the pecans that you put into the cheesecake mix, I would recommend putting them through the food processor. The bigger chunks of pecan really distracted from the smooth, creamy taste of the cheesecake.

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5 users found this review helpful

Reviewer:

melibee

Reviewed: Nov. 16, 2010

Was easy and looked good. We didn't like the rum taste AND I halfed the rum amount in both the filling and topping. I doubled the crust recipe and the crust was delicious and the right amount. I also did the water bath method and used a regular cake pan greased good with wax paper on the bottom. For the final 10 minutes I actually turned the oven off and left the cheesecake in for an hour and half since I needed to run errands and wanted to make sure it was set. We chilled for about 5 hours and cut with a warmed up knife. It presented itself well.

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7 users found this review helpful

Reviewer:

mumkim

Reviewed: Sep. 18, 2010

Fabulous, creamy, caramel-like cheesecake. The brown sugar gives it a rich, buttery flavor, and the addition of the pecans in the crust is a must. I almost skipped these because my kids don't like nuts, but I am so glad that I didn't. The crust was so good. I upped the cream cheese to 3 packages - 2 reduced fat, 1 regular. I did not make the topping because I didn't have enough sour cream. Instead, we just had a scoop of whipped cream on top. Will for sure keep this one handy.

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15 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 16, 2010

Phenomenal. I can't say enough about how good this cheesecake is. It's one of the best ones I have made, and I have tried making quite a few, it's my favorite food. That and pecan pralines, so to have a recipe combining my two favorite things...heavenly. I made a few changes just for personal preference - made an extra half batch of the crust, as I like a thicker graham crust with my cheesecakes. Cut down the rum in the batter to 1/2 tsp. Used all the maple flavoring called for in the recipe but cut down the rum in the topping to 1/4 tsp. Husband doesn't usually partake in my sweets but he did today and said it was fabulous. I think it's one of the best cheesecakes I have ever made, hands down. It is essential to bake in a water bath. Try this recipe, you will love it!

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8 users found this review helpful

Reviewer:

hardrockgirl

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Aug. 2, 2010

This was a lovely cheesecake. Some reviewers commented that it was too rummy, I strongly disagree. I felt like I could barely taste the rum. That being said, I did not do the sour cream topping. I always feel that sour cream toppings take away from a cheesecake rather than add. But it did have more rum in it, so that may be where the comments came from. Then again, when I was 5, I was also the kid who had rum raisin ice cream as her favorite, so I enjoy rum flavoring. All in all, it was great. I served it to a group of people, all with positive comments. A couple said it was my best cheesecake so far. One commented that he thought it would be good with some vanilla ice cream. Another asked for the recipe.

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6 users found this review helpful

Reviewer:

catwhispererPhD

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Lebanon, New Hampshire, USA

Reviewed: Jul. 16, 2010

To me this is the best cheesecake we have ever tasted! I have made it 5 times now and it has always turned out perfect. Everyone that has tasted it wants the recipe. I had never had a praline cheesecake untill my husband asked me to make one for a friends Birthday. Glad I came here first and found this one! Thank you for posting it!

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7 users found this review helpful

Reviewer:

Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

Reviewed: May 26, 2010

A really easy-to-make cheesecake with a great caramelly flavour (thanks to the brown sugar). This was the first time I made a cheesecake, two girlfriends and I made it together and it was a lovely treat on a rainy afternoon. We loved the nuts in the base and the maple flavour on the top. I'm going to try a thicker middle layer next time (by using maybe 1.5 times the ingredients for the middle layer) for a taller cheesecake. But it was lovely the way it was described in the recipe too.

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7 users found this review helpful

Reviewer:

bakophile

Reviewed: Apr. 5, 2010

Delicious! I made this for Easter, and my family loved it. It has a nice rich flavor and the crust is amazing. I considered buying a ready-made crust just to make baking a little easier, but I'm so glad I didn't. Having pecans in the crust made it so much better than just a regular graham cracker crust. When I make it again, I might drizzle some caramel on top just to make it a little fancier and sweeter, but it is absolutely delicious as is, and I highly recommend the recipe.

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6 users found this review helpful

Reviewer:

leenica

Reviewed: Mar. 26, 2010

This cheesecake was a hit at our last get together. Only thing I did differently was decrease the rum extract to 1/2 a tsp. Everyone loved it - not too rich. A nice light cheesecake - thanks so much!

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7 users found this review helpful