Ellen Bales


Creamy, rich and nutty describes this simple cheesecake. I would make this in the fall, adding a dollop of real whipped cream sprinkled with a few pecan chips.
Recipe & Photo:


★★★★★ 2 votes

20 Min
1 Hr 10 Min


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  • 1/4 c
    (1/2 stick) butter
  • 1 c
    graham cracker crumbs
  • 3 Tbsp
    packed brown sugar
  • 1/3 c
    chopped pecans
  • 2 pkg
    (8 oz.ea.) cream cheese, softened
  • 1 1/4 c
    packed brown sugar
  • 3
  • 1/2 tsp
    rum flavored extract
  • 1 tsp
    vanilla extract
  • 1/4 c
    sour cream
  • 1/3 c
    chopped pecans
  • 1 1/2 c
    sour cream
  • 1/4 c
    packed brown sugar
  • 1/2 tsp
    maple flavored extract
  • 1/2 tsp
    rum extract



  1. CRUST: Melt butter in a small saucepan. Stir in graham cracker crumbs, 3 Tbsp. brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9-1/2-inch spring form pan.
  2. 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 1/2 tsp. rum flavoring, 1 tsp. vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.
  3. Bake in a preheated 350-degree oven for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
  4. TOPPING: Stir together 1-1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 tsp. 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.

Printable Recipe Card


Course/Dish: Cakes, Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

Show 6 Comments & Reviews

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