EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE
Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15
EGGNOG CHEESECAKE
I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what I came up with. This is a wonderful eggnog cheesecake that's perfect for the holidays. This makes 1-10 inch cheesecake. If you don't like a really thick graham cracker crust, modify it. My family loves a nice, thick graham crust, so I obliged them. :0)
Provided by Mrs. Jaye
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:
- Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling.
- FILLING:.
- Place a full kettle of water on to boil.
- Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl.
- Add large eggs one at a time, beating well in between. Scrape bowl.
- Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl.
- Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated.
- Before filling pan, wrap outside of spring form pan with tinfoil.
- Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles.
- Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water).
- Bake 325 degrees for 75 minutes.
- When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools.
- DO NOT DISTURB CHEESECAKE.
- Remove the cheesecake when the oven is completely cooled.
- Remove tinfoil and dry off the outside of the springform pan.
- Place in refrigerator and chill at least 4 hours before serving.
CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
- Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
- In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g
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