Egg Nog Cheese cake

I got this recipe from a friend you can find her blog HERE for more great recipes :O)

Eggnog Cheesecake w/ Pecan Caramel topping


1 cup graham cracker crumbs
3 TB sugar
3 TB melted butter
1/2  teaspoon  ground nutmeg
3  (8-ounce) packages cream cheese, softened
1  cup  sugar
1  tablespoon  cornstarch
5  large eggs
3/4  cup  canned or homemade eggnog
1/4  cup  dark rum
1/4  cup  brandy
Preparation
Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan. Bake at 325° for 12 to 15 minutes. Remove to a wire rack; let cool.


Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy. Pour batter into prepared crust.


Bake at 325° for 1 hour. (Center will be soft.) Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.


Remove sides of pan and top cheesecake 


Topping:
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans
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.

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