Christmas: Christmas Eggnog Cheesecake
Source of Recipe
CD Kitchen
List of Ingredients
1/4 cup butter, melted
1-1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans
Recipe
Preheat oven to 300 degrees F (150 degrees C). Combine 1/4
cup butter or margarine, 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
extract, and nutmeg. Pour into the prepared pan. Bake at
300 degrees F (150 degrees C) 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 or margarine. 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.
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