Hot Buttered Rum Cheesecake
My recipe came from the "Fall Baking" magazine you buy at the store. That recipe was a tad different - graham cracker crust, actual rum not extract and golden raisins vs. pecans. I would make this again, it was good. The rum was not over powerful and that is what makes this different and delightful. I made this on Thanksgiving, my only cheesecake I served. And for someone that makes different cheesecakes A LOT, like myself, this is worth the making.