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Eggnog Cheesecake

A community recipe by snap

Not tested or verified by Nigella.com

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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.

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.