Christmas Eggnog Cheesecake Recipe

Upload a Photo

Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1/4 cup butter, melted
1 1/4 cup vanilla wafer crumbs
1/4 cup white sugar
24 ounces cream cheese, softened
14 ounces 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

Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 300 degrees F (150 degrees C). Combine 1/4 cup butter or margarine, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan. In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add eggs. Mix well. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan. Bake at 300 degrees F (150 degrees C) for 40 to 50 minutes, or until the cake springs back when lightly touched.Cool. Chill.

To Make The Sauce: In a small bowl, dissolve the cornstarch in the cup of water. In a medium saucepan, melt the 2 tablespoons butter or margarine. Stir in the brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat. Add the 2 tablespoons dark rum. Cool. Just before serving stir the pecans into the sauce.

Remove the sides of the springform pan from the cheesecake. Serve with the sauce.

This recipe from CDKitchen for Christmas Eggnog Cheesecake serves/makes 12