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Eggnog Cheesecake I Recipe

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Eggnog Cheesecake I Recipe

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    Directions

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    Ingredients :

  • ¼ cup butter, melted
  • 1 ¼ cups vanilla wafer crumbs
  • ¼ cup white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • ¼ cup dark rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 cup water
  • 2 tablespoons butter, melted
  • ⅓ cup packed light brown sugar
  • 2 tablespoons dark rum
  • ½ cup chopped pecans
  • Methods :

  • Step 1

    Preheat oven to 300 degrees F (150 degrees C).

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 6

    Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

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