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EGGNOG CHEESECAKE & PECAN CARMEL SAUCE




List of Ingredients



• 1/4 CUP BUTTER OR MARGARINE, MELTED
  
• 1 1/4 CUPS VANILLA WAFER CRUMBS
  
• 1/4 CUP SUGAR
  
• 3 ( 8 OUNCE) PACKAGES SOFTENED CREAM CHEESE
  
• 1 ( 14 OUNCE CAN) SWEETENED CONDENSED MILK
  
• 3 EGGS
  
• 1/4 CUP DARK RUM
  
• 1 TEASPOON VANILLA
  
• 1/2 TEASPOON GROUND NUTMEG
  
• *******************************************************************************
  
• PECAN CARMEL SAUCE:
  
• 1 TABLESPOON CORNSTARCH
  
• 1 CUP WATER
  
• 2 TABLESPOONS MELTED BUTTER OR MARGARINE
  
• 1/3 CUP LIGHT BROWN SUGAR
  
• 2 TABLESPOONS DARK RUM
  
• 1/2 CUP CHOPPED PECANS
  






Instructions



1. PREHEAT OVEN TO 300°.
   
2. COMBINE 1/4 CUP BUTTER, WAFER CRUMBS AND SUGAR. PRESS FIRMLY ON THE BOTTOM OF A 9" SPRINFORM PAN. SET ASIDE.
   
3. IN A LARGE BOWL, BEAT CREAM CHEESE UNTIL FLUFFY. GRADUALLY BEAT IN THE SWEETENED CONDENSED MILK UNTIL SMOOTH. ADD EGGS MIXING WELL. STIR IN 1/4 CUP RUM, VANILLA EXTRACT AND NUTMEG. POUR INTO PREPARED PAN.
   
4. BAKE FOR 40 TO 50 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL AT ROOM TEMPERATURE. PLACE IN REFRIGERATOR TO CHILL.
   
5. IN A SMALL BOWL, DISSOLVE THE CORNSTARCH IN THE CUP OF WATER. IN A MEDIUM SAUCEPAN, MELT 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 TABLELSPOONS DARK RUM. COOL. JUST BEFORE SERVING STIR IN THE PECANS INTO THE SAUCE.
   
6. REMOVE THE SIDES OF THE SPRINGFORM PAN FROM THE CHEESECAKE. SERVE WITH PECAN CARMEL SAUCE.
   
7. 1 ( 9") CHEESECAKE