Crust
- 1 ½ cup graham cracker crumbs
- ¼ cup white sugar
- 1/3 cup butter, melted
Filling
- 2 – 8 oz pkgs. Cream cheese, softened
- 3 eggs
- 2/3 cup white sugar
- ½ cup milk
- 1 tsp. rum flavouring
- ¼ cup flour
Topping
- 2 cups chopped nuts (I used a combination of 2/3 cup each of hazelnuts, walnuts & pecans)
- ½ cup corn syrup
- ¼ cup butter, melted
- ¾ cup dark brown sugar
- 1 egg
Preheat oven to 375F. Lightly butter a 9” x 13” baking dish and line the bottom and sides with parchment paper.
Combine crust ingredients and mix until crumbs are well moistened with butter. Press into bottom of prepared pan and bake for 10 minutes. Remove from oven, set aside.
Lower oven temperature to 350F. Prepare filling by beating together all ingredients until smooth. Gently pour over cracker crumb crust and return to oven for 20 – 25 minutes or until filling is just set. Remove from oven and let cheesecake cool for 20 minutes.
Prepare Topping by combining all ingredients in bowl and stirring until well combined. Carefully spread topping all over cheesecake filling. Filling may ooze out a bit, but that’s OK. Bake for 25 minutes longer.
Remove from oven and let cool completely. Refrigerate overnight to set before slicing into squares for serving.
