Buttered Rum And Spiced Pecan Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 egg
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 2 cups pecan halves
• 2 cups pecan shortbread cookies (about 8 oz. cookies)
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 eggs
• 1/4 cup dark rum
• 2 teaspoons vanilla extract

Recipe

• 1 heat oven to 325°f lightly butter rimmed baking sheet. whisk egg until foamy in medium bowl. whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. stir in pecans to coat. with slotted spoon, place pecans on baking sheet in single layer.
• 2 bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. cool completely. (pecans can be made 3 days ahead. cover and store at room temperature.).
• 3 wrap outside of 10-inch springform pan with heavy-duty foil. combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. bake 10 to 12 minutes or until a shade darker and fragrant. cool on wire rack.
• 4 beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. beat in eggs one at a time until just blended. beat in rum and vanilla. pour into crust. place 16 spiced pecan halves around edge of batter. (do not press into batter.) place springform pan in large shallow roasting or broiler pan. add enough hot water to come halfway up sides of springform pan.
• 5 bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. center should move slightly when pan is tapped but should not ripple as if liquid. remove cake from water bath; remove foil. cool on wire rack to room temperature. refrigerate overnight. serve with additional spiced pecans. store in refrigerator.