- 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
- 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.
04/02/2017
recipepes.com
praline cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
