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