Eggnog Cheesecake With Pecan Caramel Sauce

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.