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Recipe Eggnog Cheesecake (Cake)
Home Cooking Recipes
Required 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
- 1/3 cup packed light brown sugar
- 2 tablespoons dark rum
- 1/2 cup chopped pecans
Preparing/Cooking:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, mix 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 until 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 prepared pan.
- Bake in preheated oven for 40 to 50 minutes, or until set.
- Cool for about 5 minutes, then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides.
- Cool in the pan to room temperature, then refrigerate until completely chilled.
- Remove from pan before 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 mixture.
- Bring to a boil, stirring constantly.
- Reduce heat, and simmer for 10 minutes.
- Remove from heat, and add 2 tablespoons dark rum.
- Cool.
- Just before serving, stir in pecans.
- Serve sauce with cheesecake.
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