Eggnog Cheesecake I So Tasty

Cook and World

Friday, November 30, 2018

Eggnog Cheesecake I

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

Ingredients :

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

Instructions :

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

Preheat oven to three hundred degrees F (a hundred and fifty stages C).
In a massive bowl, integrate 1/four cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
In a massive bowl, beat the cream cheese until fluffy. Gradually beat within the sweetened condensed milk till smooth. Mix within the eggs. Stir in 1/four cup rum, vanilla extract, and nutmeg. Pour into the organized pan.
Bake in preheated oven for forty to 50 mins, or till center of cake springs lower back whilst gently touched. Allow to cool, then sit 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 aggregate. Bring to a boil, stirring constantly. Reduce warmness, and simmer for 10 mins. Remove from heat, and upload 2 tablespoons darkish rum. Allow to chill. Just earlier than serving, stir the pecans into the sauce.
Remove the edges of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Notes :

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