RUM RAISIN WALNUT CHEESECAKE
1 c. raisins
2 T. rum OR 2 T. water plus 1/2 t. rum flavoring
1 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/4 c. sugar
1/4 c. butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk NOT evaporated
Walnut Praline Glaze (recipe follows)
In small bowl combine raisins and rum; set aside.
In another small bowl mix crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Drain rum from raisins; stir rum into batter. Pour into prepared pan. Top evenly with raisins.
Bake in preheated 300* F. oven 55 to 60 minutes or until set. Cool completely in pan on wire rack. Spoon hot Walnut Praline Glaze over cake. Chill thoroughly. Refrigerate leftovers.
WALNUT PRALINE GLAZE
In small saucepan, combine 1/3 c. packed dark brown sugar and 1/3 c. whipping cream. Cook and stir over medium heat until sugar dissolves. Bring to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; stir in 3/4 c. chopped toasted walnuts.