Eggnog Cheesecake I Recipe

Name: Eggnog Cheesecake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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 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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup butter, melted, 1 1/4 cups vanilla wafer crumbs, 1/4 cup white sugar, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Eggnog Cheesecake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog Cheesecake I

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