Ingredients for Eggnog Cheesecake With Pecan Caramel Sauce
- 1/4 cup (56g) melted butter + 2 tablespoons (30g) butter
- Vanilla Wafer Crumbs
- 1/4 cup (50g) granulated sugar + 1/2 cup (100g) packed brown sugar
- 2 (8 ounce) packages (500g) cream cheese
- 1 (14 ounce) can (397g) sweetened condensed milk
- 4 large eggs
- Dark Rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1/4 cup (60ml) water
- Light Brown Sugar
- 1/2 cup (70g) chopped pecans
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How to Make Eggnog Cheesecake With Pecan Caramel Sauce
- Preheat oven to 300°F (150°C).
- Combine 1/4 cup (56g) melted butter, 1 1/2 cups (150g) gingersnap crumbs, and 1/4 cup (50g) granulated sugar in a medium bowl. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 2 (8 ounce) packages (500g) cream cheese until smooth and creamy.
- Gradually beat in 1 (14 ounce) can (397g) sweetened condensed milk until completely incorporated.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1/4 cup (60ml) rum (or milk for non-alcoholic version), 1 teaspoon vanilla extract, and 1/2 teaspoon ground nutmeg.
- Pour batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- To make the pecan caramel sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup (60ml) water until smooth.
- In a medium saucepan, melt 2 tablespoons (30g) butter over medium heat.
- Stir in 1/2 cup (100g) packed brown sugar and the cornstarch mixture.
- Bring to a boil, stirring constantly, until the sauce thickens.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in 2 tablespoons (30ml) dark rum (or more to taste).
- Let cool slightly.
- Just before serving, stir in 1/2 cup (70g) chopped pecans.
- Remove the sides of the springform pan from the cheesecake.
- Serve cheesecake slices topped generously with the warm pecan caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
171g
Fat
148g
Carbs
23g
