"Creamy, rich, nutty, butterscotch taste. To serve, put a dollop of sweetened whipped cream on each slice. Add as a minimum 1 pecan, or higher yet, add a few."
- 1/four cup butter
- 1 cup graham cracker crumbs
- three tablespoons packed brown sugar
- 1/3 cup chopped pecans
- 2 (8 ounce) programs cream cheese, softened
- 1 1/4 cups packed brown sugar
- three eggs
- 1 teaspoon rum flavored extract
- 1 teaspoon vanilla extract
- 1/4 cup bitter cream
- 1/three cup chopped pecans
- 1 1/2 cups bitter cream
- 1/4 cup packed brown sugar
- 3/4 teaspoon maple flavored extract
- half teaspoon rum flavored extract
|Prep :||Cook : 12M||Ready in :|
- To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased nine or 9 half inch springform pan.
- To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar collectively till clean and fluffy. Slowly beat in eggs one at a time, just until mixed. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/four cup bitter cream, and 1/3 cup chopped nuts. Pour filling into pan.
- Bake at 350 tiers F (a hundred seventy five degrees C) for approximately 55 to 60 mins, until set. Remove pan to cake rack at the same time as you put together topping.
- To Make Topping: Stir collectively 1 half of cups sour cream, 1/four cup brown sugar, maple flavoring, and half teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 mins. Loosen facets of cake. Cool until nearly room temperature, then chill for some hours earlier than serving.
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