Eggnog Cheesecake I Best Dishes

Thursday, March 31, 2016

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Eggnog Cheesecake I

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

Ingredients :

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

Instructions :

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

Preheat oven to three hundred tiers F (one hundred fifty tiers C).
In a huge 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 smooth. Mix in the eggs. Stir in 1/four cup rum, vanilla extract, and nutmeg. Pour into the organized pan.
Bake in preheated oven for forty to 50 minutes, or until middle of cake springs again when gently touched. Allow to chill, then sit back.
To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, soften 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring continuously. Reduce warmness, and simmer for 10 minutes. Remove from warmth, and upload 2 tablespoons darkish rum. Allow to cool. Just earlier than serving, stir the pecans into the sauce.
Remove the edges of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Notes :

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