Eggnog Cheesecake I

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

• Preparation Time: 40 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 50 mins
• Calories: 550 Calories

Ingredients

• 1 teaspoon vanilla extract
• ⅓ cup packed light brown sugar
• ½ teaspoon ground nutmeg
• ½ cup chopped pecans
• 3 eggs
• ¼ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup water
• ¼ cup butter, melted
• ¼ cup dark rum
• 2 tablespoons butter, melted
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 2 tablespoons dark rum
• 1 ¼ cups vanilla wafer crumbs

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.

Step 3

In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.

Step 4

Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.

Step 5

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 constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.

Step 6

Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.