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Eggnog Cheesecake I

SUBMITTED BY: Eleanor Johnson PHOTO BY: The Real Cake Baker

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

RECIPE RATING:

Read Reviews (24)

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PREP TIME	40 Min
COOK TIME	1 Hr 10 Min
READY IN	6 Hrs
Original recipe yield 1 - 9 inch cheesecake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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 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

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, combine 1/4 cup butter, 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. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

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REVIEWS

Reviewed on Jan. 4, 2004 by Pesco

Gave this to my grandfather for Xmas. He froze it, then thawed out a slice for after dinner... MORE

Reviewed on Jan. 1, 2004 by KARENSAM

i made 2 of these cheesecakes and they were wonderful.Everyone asked for the recipe.was rich... MORE

Reviewed on Dec. 31, 2002 by anaisa

This was sooo good. This was the first time I ever made a cheesecake and it came out perfect!... MORE

Reviewed on Dec. 13, 2003 by CATHYLYNNES

I had never made a "real" cheesecake before. This recipe was easy and it tasted great. My... MORE

Reviewed on Nov. 10, 2003 by TROY LEONG

Thanks Ms Johnson for such a fine recipe. I was scouring the internet for a real good recipe... MORE

Reviewed on Dec. 31, 2002 by AAKKDD

It was wonderful and very rich. I thought the pecan caramel sauce was the best part. MORE

Reviewed on Jan. 7, 2004 by Ktbug4

We loved this. I changed it a little and made it with a grahm cracker crust because that is... MORE

Reviewed on Apr. 14, 2003 by bizarrogirl

This got rave reviews at the last event I brought it to. However, the rum flavoring was a... MORE

Reviewed on Feb. 24, 2003 by unknown

It may be easy, but it is way too rich. We couldn't finish it. The Sauce was also very... MORE

Reviewed on Dec. 31, 2002 by LAURIEASHLEY

This is without a doubt one of the best cheesecakes I've ever made. The caramel sauce is... MORE

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