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Eggnog Cheesecake




Source of Recipe


4 Seasons Recipes


List of Ingredients




¼ c butter, melted
1¼ c vanilla wafer crumbs
¼ C white sugar
3 (8oz) pkgs cream cheese, softened
1 14 oz can sweetened condensed milk
3 eggs
¼ C dark rum
1 tsp vanilla
½ tsp nutmeg
1 tsp cornstarch
1 C water
2 T butter, melted
1/3 C packed light brown sugar
2 T dark rum
½ C chopped pecans



Recipe



Preheat oven to 300°F.
Combine ¼ C butter, wafer crumbs and white sugar. Press firmly on the bottom
of a 9" 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 ¼ C rum, vanilla extract and nutmeg. Pour into the prepared pan.
Bake for 40 to 50 minutes, or until the cake springs back when lightly
touched. Cool. Chill.

To make the Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in
the cup of water.
In a medium saucepan, melt the 2T 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 T dark rum. Cool. Just before
serving stir the pecans into the sauce. Remove sides of the springform pan
from the cheesecake and serve with the sauce.