Most Popular Menu Eggnog Cheesecake :: Tasty Recipes

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Eggnog Cheesecake

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

Ingredients :

1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
three (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/four cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon floor nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter
1/three cup packed light brown sugar
2 tablespoons darkish rum
half cup chopped pecans

Instructions :

Prep : 30M	Cook : 12M	Ready in : 7H30M

Preheat oven to 300 levels F (one hundred fifty tiers C). In a large bowl, blend together 1/4 cup melted butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
In a large bowl, beat cream cheese till fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time, blending well after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the organized pan.
Bake in preheated oven for 40 to 50 mins, or till set. Cool for approximately five minutes, then run a knife blade cautiously around the interior rim of the pan to loosen the cake from the edges. Cool within the pan to room temperature, then refrigerate till completely chilled. Remove from pan earlier than serving.
In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch aggregate. Bring to a boil, stirring constantly. Reduce warmth, and simmer for 10 minutes. Remove from heat, and upload 2 tablespoons dark rum. Cool. Just earlier than serving, stir in pecans. Serve sauce with cheesecake.

Notes :

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