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


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
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


1CRUST: 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.
2FILLING: 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.
3Bake in a preheated 350-degree oven for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.
4TOPPING: 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.

About this Recipe

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