Walnut Rum Raisin Cheesecake

This recipe is part of of our “Tried and Liked” Series. This recipe was found on an old Eagle Brand Sweetened Condensed Milk & California Walnut recipe booklet.

I took this easy to make walnut rum raisin cheesecake to a potluck dinner with friends recently and it was a huge hit. Eric and I love to bring things that WOW our friends, and this cheesecake didn’t disappoint. Part of me was thrilled that my friends enjoyed the cheesecake, but I have to admit, I was pretty disappointed that I didn’t have anything to take home.

Walnut Rum Raisin Cheesecake ~ Life Off The Clock

Walnut Rum Raisin Cheesecake

Although this cheesecake has a slightly fluffier consistency than a firmer New York style cheesecake, it was every bit as rich and decadent. The tangy cheesecake flavor just pops when you bite into a sweet rum soaked raisin. The walnut praline glaze on top just makes this already elegant dessert even more decadent.

Once again,Eagle Brand Sweetened Condensed Milk rocked my recipe! We tried it and we LOVED it! I recommend it highly for your next get together. Just don’t expect left overs.

Walnut Rum Raisin Cheesecake ~ Life Off The Clock

Walnut Rum Raisin Cheesecake

Walnut Rum Raisin Cheesecake
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Rum Raisin Cheesecake
  1. 1 cup raisins
  2. 2 Tablespoons rum
  3. 1 cup graham cracker crumbs
  4. 1/2 cup finaly chopped California Walnuts
  5. 1/4 cup sugar
  6. 1/4 cup margarine or butter, melted
  7. 3 (8 ounce each) packages cream cheese softened
  8. 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  9. 3 eggs
Walnut Praline Glaze
  1. 1/3 cup firmly packed dark brown sugar
  2. 1/3 cup whipping cream
  3. 3/4 cup chopped toasted walnuts
For The Cheesecake
  1. Preheat your oven to 300 degrees.
  2. Combine raisins and rum in a small bowl.
  3. Combine graham cracker crumbs and finely chopped walnuts, sugar and margarine.
  4. Press the crumb/walnut mixture into a 9-inch springform pan.
  5. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs until smooth.
  6. Drain rum from the raisins and mix into the cheesecake batter.
  7. Sprinkle the raisins on top of the batter.
  8. Bake for 1 hour or until set.
  9. Top with Walnut Praline Glaze and chill.
  10. Refrigerate left overs.
For The Walnut Praline Glaze
  1. In a saucepan, combine 1/3 cup each - firmly packed dark brown sugar and whipping cream.
  2. Cook and stir until sugar dissolves.
  3. Bring to a boil then reduce heat and simmer 5 minutes or until thickened.
  4. Add 3/4 cup chopped toasted walnuts
Adapted from Simply Sensational Desserts Booklet
Adapted from Simply Sensational Desserts Booklet
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