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Title: Walnut Rum Raisin Cheesecake
Categories: Cheesecake Dessert Fruit Nut
Yield: 12 Servings
| 1 | c | Raisins |
| 2 | tb | Rum |
| 1 | c | Graham cracker crumbs |
| 1/2 | c | Finely chopped walnuts |
| 1/4 | c | Sugar |
| 1/4 | c | Margarine or butter -- |
| Melted | ||
| 24 | oz | Cream cheese -- softened |
| 14 | oz | Can |
| 3 | Eggs | |
| WALNUT PRALINE GLAZE- | ||
| 1/3 | c | Firmly packed dark brown |
| Sugar | ||
| 1/3 | c | Whipping cream |
| 3/4 | c | Chopped toasted walnuts |
| Sweetened condensed milk |
Preheat oven to 300 F. Combine raisins and rum. Set aside. Combine crumbs, walnuts, sugar and margarine. Press into 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs until smooth. DRain rum from raisins. Add rum to batter. Pour into pan. Top with raisins. Bake 1 hour or until set. Cool top with Walnut Praline Glaze. Chill. Refrigerate leftovers. Walnut Praline Glaze: In saucepan, combine 1/3 packed dark brown sugar nad whipping cream. Cook and stir until sugar dissolves. Bring to a boil. Reduce heat. Simmer for 5 minutes or until thickened. Add chopped toasted walnuts.
Recipe By : Eagle Brand recipe/Bob b1744
From: Robert Harr previous next