Eggnog Cheesecake Popular Recipes

Sunday, December 11, 2011

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Eggnog Cheesecake

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

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 7H30M

Preheat oven to 300 ranges F (one hundred fifty degrees C). In a huge bowl, mix together 1/four cup melted butter, wafer crumbs, and white sugar. Press firmly on the lowest of a nine inch springform pan.
In a huge bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one after the other, blending well after every. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
Bake in preheated oven for forty to 50 mins, or until set. Cool for about five mins, then run a knife blade carefully across the interior rim of the pan to loosen the cake from the sides. Cool inside the pan to room temperature, then refrigerate till absolutely chilled. Remove from pan before serving.
In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch aggregate. Bring to a boil, stirring constantly. Reduce warmth, and simmer for 10 mins. Remove from heat, and upload 2 tablespoons darkish rum. Cool. Just earlier than serving, stir in pecans. Serve sauce with cheesecake.

Notes :

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