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Ingredients
| salted butter: 1/4 cup (melted) |
| vanilla wafers (crumbs): 1 1/4 cups (crumbs) |
| granulated sugar: 1/4 cup |
| cream cheese: 3 8oz packages (softened) |
| sweetened condensed milk: 1 14floz can |
| eggs: 3 |
| dark rum: 1/4 cup |
| vanilla extract: 1 tsp |
| whole nutmeg: 1/2 tsp |
| cornstarch: 1 Tbl |
| water: 1 cup |
| salted butter: 2 Tbl (melted) |
| light brown sugar (packed): 1/3 cup |
| dark rum: 2 Tbl |
| pecans (chopped): 1/2 cup |
Eggnog Cheesecake With Pecan Caramel Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
9 serving(s)
Tags
- Preheat oven to 300 degrees.
- Combine 1/4 cup butter, wafer crumbs and white sugar.
- Press firmly on the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add eggs.
- Mix well.
- Stir in 1/4 cup rum, vanilla and nutmeg.
- Pour into prepared pan.
- Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
- Cool.
- Chill.
- To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
- In a medium saucepan, melt the 2 tablespoons butter.
- Stir in the brown sugar and cornstarch mixture.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 10 minutes.
- Remove from heat.
- Add the 2 tablespoons dark rum.
- Cool.
- Just before serving, stir the pecans into the sauce.
- Remove the sides of the springform pan from the cheesecake.
- Serve with the sauce.