Butter Rum Pecan Topping

pumpkin cheesecake white plate

This praline sauce tops a Pumpkin Cheesecake perfectly. It’s simple to make and tastes like it poured out of a New Orleans bakery. Throw me some beads, Mister!

Butter Rum Pecan Topping
Prep time
Cook time
Total time
Serves: 10
  • 1½ sticks salted butter
  • ¾ cup dark brown sugar
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon spice rum
  • 2 cups pecans (8 ounces)
  1. Preheat the oven to 350 degrees. In a large saucepan, combine the butter and brown sugar and cook over moderate heat stirring, until smooth. Stir in the cream, salt, and vanilla and bring to a boil. Simmer until thickened, about 3 minutes. Add the rum. Let the mixture cool.
  2. Spread the pecans on a baking sheet and toast for about 7 minutes, until fragrant. Cool. Chop the nuts, stir them into the cooled topping, and serve.
Refrigerated up to a week. Reheat before serving.

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