praline cheesecake

praline cheesecake
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

04/02/2017
praline cheesecake, recipe PT15M PT1H 5 455 calories

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