Eggnog Cheesecake With Pecan Caramel Sauce

Recipe by Lvs2Cook
READY IN: 1hr 5mins
SERVES: 8-10




  • Preheat oven to 300 degrees.
  • Combine 1/4 cup butter, wafer crumbs and white 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 and nutmeg.
  • Pour into prepared pan.
  • Bake at 300 degrees 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.
  • 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.