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
3 eggs

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.


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.