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Eggnog Cheesecake With Pecan Caramel Sauce Recipe

Indulge in this decadent Eggnog Cheesecake, the perfect show-stopping dessert for your holiday gatherings! This creamy, spiced cheesecake features a buttery gingersnap crust and is drizzled with a rich, homemade pecan caramel sauce. Easy to make, yet undeniably impressive, this recipe will be a festive favorite year after year.

Prep Time 30 mins
Cook Time 65 mins
Calories 863.5 kcal
Protein 29g
Rating 4.2 (6 Reviews)
Eggnog Cheesecake With Pecan Caramel Sauce 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggnog Cheesecake With Pecan Caramel Sauce

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How to Make Eggnog Cheesecake With Pecan Caramel Sauce

  1. Preheat oven to 300°F (150°C).
  2. 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.
  3. In a large bowl, beat 2 (8 ounce) packages (500g) cream cheese until smooth and creamy.
  4. Gradually beat in 1 (14 ounce) can (397g) sweetened condensed milk until completely incorporated.
  5. Beat in 4 large eggs one at a time, mixing well after each addition.
  6. Stir in 1/4 cup (60ml) rum (or milk for non-alcoholic version), 1 teaspoon vanilla extract, and 1/2 teaspoon ground nutmeg.
  7. Pour batter into the prepared crust.
  8. 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).
  9. Bake for 40-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
  10. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
  11. Remove from oven and let cool completely on a wire rack.
  12. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  13. To make the pecan caramel sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup (60ml) water until smooth.
  14. In a medium saucepan, melt 2 tablespoons (30g) butter over medium heat.
  15. Stir in 1/2 cup (100g) packed brown sugar and the cornstarch mixture.
  16. Bring to a boil, stirring constantly, until the sauce thickens.
  17. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  18. Remove from heat and stir in 2 tablespoons (30ml) dark rum (or more to taste).
  19. Let cool slightly.
  20. Just before serving, stir in 1/2 cup (70g) chopped pecans.
  21. Remove the sides of the springform pan from the cheesecake.
  22. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Holiday Event Cheesecake Nuts Christmas 4 Hours Or Less