Eggnog Cheesecake I Recipe - Allrecipes.com
Eggnog Cheesecake I Recipe
  • READY IN 6 hr

Eggnog Cheesecake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
  5. 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.
  6. Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr 10 mins
  • READY IN 6 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

i made 2 of these cheesecakes and they were wonderful.Everyone asked for the recipe.was rich in texture,and smooth to the taste.was so easy to make,i did cheat,i was so busy for the holidays,i ended up using carmel ice cream topping and it was just as good.i found the recipe topping to be a little thinner than preferred.EXCELLENT

 
Most Helpful Critical Review
Feb 24, 2003

It may be easy, but it is way too rich. We couldn't finish it. The Sauce was also very runny. Not one I will make again.

 

37 Ratings

Jan 04, 2004

Gave this to my grandfather for Xmas. He froze it, then thawed out a slice for after dinner every day until it was gone and raved about it!

 
Nov 10, 2003

Thanks Ms Johnson for such a fine recipe. I was scouring the internet for a real good recipe and I found it. I made this special cheesecake for me and my parents. It was a smash hit. And I already have an order for another one when I visit a friends house. This is one of those no sweat recipes that anyone can make. Sooo easy and sooo quick. And the rewards are many when your friends and family try it.

 
Apr 14, 2003

This got rave reviews at the last event I brought it to. However, the rum flavoring was a little strong for my taste, and I would probably tone it down next time.

 
Jan 18, 2006

I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!

 
Dec 31, 2002

This was sooo good. This was the first time I ever made a cheesecake and it came out perfect! It was very easy and I plan on making it again this Christmas.

 
Dec 31, 2002

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

 

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Nutrition

  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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