Eggnog Cheesecake I Tasty Recipes

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Eggnog Cheesecake I

"A simple smooth-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers."

Ingredients :

1/4 cup butter, melted
1 1/four cups vanilla wafer crumbs
1/4 cup white sugar
three (8 ounce) programs cream cheese, softened
1 (14 ounce) can sweetened condensed milk
three eggs
1/4 cup darkish rum
1 teaspoon vanilla extract
half of teaspoon floor nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed mild brown sugar
2 tablespoons dark rum
half cup chopped pecans

Instructions :

Prep : 40M	Cook : 12M	Ready in : 6H

Preheat oven to 300 ranges F (150 degrees C).
In a big bowl, integrate 1/four cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
In a big bowl, beat the cream cheese until fluffy. Gradually beat inside the sweetened condensed milk till clean. Mix in the eggs. Stir in 1/four cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
Bake in preheated oven for forty to 50 minutes, or till center of cake springs back whilst lightly touched. Allow to cool, then relax.
To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring continuously. Reduce warmness, and simmer for 10 mins. Remove from heat, and add 2 tablespoons darkish rum. Allow to chill. Just before serving, stir the pecans into the sauce.
Remove the perimeters of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Notes :

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