1 cup Raisins
2 tbsp Rum
1 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup Sugar
1/4 cup Margarine or butter, melted
24 oz Cream cheese, softened
1 can (14-oz) sweetened condensed milk
3 Eggs
WALNUT PRALINE GLAZE
1/3 cup Firmly packed dark brown sugar
1/3 cup Whipping cream
3/4 cup Chopped toasted walnuts
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From: Bobb1744@aol.com
Date: Thu, 29 Feb 1996 21:35:08 -0500
Recipe By: Eagle Brand recipe/Bob b1744 Preheat oven to 300 F. Combine raisins and rum. Set aside. Combine crumbs, walnuts, sugar and margarine. Press into 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs until smooth. DRain rum from raisins. Add rum to batter. Pour into pan. Top with raisins. Bake 1 hour or until set. Cool top with Walnut Praline Glaze. Chill. Refrigerate leftovers.
Walnut Praline Glaze: In saucepan, combine 1/3 packed dark brown sugar nad whipping cream. Cook and stir until sugar dissolves. Bring to a boil. Reduce heat. Simmer for 5 minutes or until thickened. Add chopped toasted walnuts.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.
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