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Dairy
Easy
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This is one of those recipes that have been in my family for ages and no one really knows where it originates. The list of directions may seem long but this is really a very simple, no-fail recipe.
1/4 cup butter
1 cup graham cracker crumbs
3 tablespoons Haddar Brown Sugar
1/3 cup chopped pecans
16 ounces (1 pound) cream cheese, at room temperature
1 and 1/4 cups Haddar Dark Brown Sugar, lightly packed
3 eggs
1 teaspoon rum extract
1 teaspoon vanilla extract
1/4 cup sour cream
1/3 cup finely chopped pecans
1 and 1/2 cups sour cream
1/4 cup Haddar Brown Sugar, lightly packed
3/4 teaspoon maple extract
1/2 teaspoon rum extract
Whipped cream
pecan halves
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a saucepan on low heat. Stir in crumbs, brown sugar and nuts. Press evenly into the bottom of an ungreased nine-inch round springform pan.
Beat cream cheese and brown sugar together in an electric mixer on medium speed until well combined. Slowly beat in eggs one at a time. Add remaining ingredients and mix until well blended.
Pour over crust.
Bake for one hour and then remove from oven.
Meanwhile, stir together all topping ingredients in a mixing bowl.
Spread evenly over cheesecake and return to oven for 10 minutes.
Cool completely.
Garnish cheesecake with whipped cream and pecan halves before serving.
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