Eggnog Cheesecake I

Name: Eggnog Cheesecake I
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

15 ingredients

6 steps

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

Directions

1

Preheat oven to 300 degrees F (150 degrees C).
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.
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.
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.
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.
6

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