Eggnog Cheesecake
A community recipe by snapNot tested or verified by Nigella.com
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Preheat oven to 300 degrees F (150 degrees C). Combine 1/4 cup butter or margarine, wafer crumbs, and granulated sugar. Press firmly on the bottom of a 9 inch springform pan. In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add eggs. Mix well. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan. Bake at 300 degrees F (150 degrees C) for 40 to 50 minutes, or until the cake springs back when lightly touched. Cool. Chill. To Make The Sauce: In a small bowl, dissolve the cornstarch in the cup of water. In a medium saucepan, melt the 2 tablespoons butter or margarine. Stir in the brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat. Add the 2 tablespoons dark rum. Cool. Just before serving stir the pecans into the sauce. Remove the sides of the springform pan from the cheesecake. Serve with the sauce.
Introduction
A nice festive cheesecake.
Ingredients
Serves: 12
- ¼ cup butter
- 1¼ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- 24 ounces softened cream cheese
- 14 ounces sweetened condensed milk
- 3 medium eggs
- ¼ cup dark rum
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons melted butter
- ⅓ cup soft light brown sugar
- 2 tablespoons dark rum
- ½ cup chopped pecan nuts
Method
Eggnog Cheesecake is a community recipe submitted by snap and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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