Eggnog Cheesecake With Pecan Caramel Sauce

sobota, 25 stycznia 2014

Eggnog Cheesecake With Pecan Caramel Sauce

Time: 1 hrs 5 mins

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
  • 1/2 teaspoon 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.
  • 2 Combine 1/4 cup butter, wafer crumbs and white sugar.
  • 3 Press firmly on the bottom of a 9-inch springform pan.
  • 4 In a large bowl, beat the cream cheese until fluffy.
  • 5 Gradually beat in the sweetened condensed milk until smooth.
  • 6 Add eggs.
  • 7 Mix well.
  • 8 Stir in 1/4 cup rum, vanilla and nutmeg.
  • 9 Pour into prepared pan.
  • 10 Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
  • 11 Cool.
  • 12 Chill.
  • 13 To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
  • 14 In a medium saucepan, melt the 2 tablespoons butter.
  • 15 Stir in the brown sugar and cornstarch mixture.
  • 16 Bring to a boil, stirring constantly.
  • 17 Reduce heat and simmer for 10 minutes.
  • 18 Remove from heat.
  • 19 Add the 2 tablespoons dark rum.
  • 20 Cool.
  • 21 Just before serving, stir the pecans into the sauce.
  • 22 Remove the sides of the springform pan from the cheesecake.
  • 23 Serve with the sauce.

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