Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Walnut Rum Raisin Cheesecake




Source of Recipe


Eagle Brand®


List of Ingredients




1 cup (250 mL) raisins
2 tbsp (30 mL) rum or water plus 1/2 tsp (2.5 mL) rum flavouring
1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) finely chopped walnuts
1/4 cup (50 mL) sugar
1/4 cup (50 mL) butter, melted
3 pkgs (225 g each) cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand®
3 eggs
*Walnut Praline Glaze


Recipe



1. Combine raisins and rum; set aside.
2. Combine crumbs, nuts, sugar and butter; press firmly on bottom of 9-inch (2.5 L) springform pan or 13x9-inch (3.5 L) baking pan.
3. Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs; mix well.
4. Drain rum from raisins; stir rum into batter. Pour into prepared pan. Top evenly with raisins.
5. Bake in preheated 300º F (150ºC) oven 55 to 60 minutes or until centre is set. Cool. Top with Walnut Praline Glaze. Chill. Refrigerate leftovers.



Notes: Walnut Praline Glaze: In small saucepan, combine 1/3 cup (75 mL) firmly packed dark brown sugar and 1/3 cup (75 mL) whipping cream. Cook and stir until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes or until thickened. Remove from heat; stir in 3/4 cup (175 mL) chipped toasted walnuts. Spoon over cake.