Simple Cuisine Menu Eggnog Cheesecake I :: Best Dishes

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Eggnog Cheesecake I

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

Ingredients :

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

Instructions :

Prep : 40M	Cook : 12M	Ready in : 6H

Preheat oven to 300 levels F (one hundred fifty ranges C).
In a big bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a nine inch springform pan.
In a big bowl, beat the cream cheese until fluffy. Gradually beat inside the sweetened condensed milk until clean. Mix within the eggs. Stir in 1/four cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
Bake in preheated oven for 40 to 50 minutes, or till middle of cake springs back whilst gently touched. Allow to cool, then kick back.
To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, soften 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring continuously. Reduce heat, and simmer for 10 mins. Remove from warmth, and upload 2 tablespoons dark rum. Allow to chill. Just earlier than serving, stir the pecans into the sauce.
Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Notes :

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