Eggnog Cheesecake With Pecan Caramel Sauce

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A hit at the holidays!!

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Steps

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Preheat oven to 300 degrees.

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Combine 1 / 4 cup butter , wafer crumbs and white sugar.

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Press firmly on the bottom of a 9-inch springform pan.

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In a large bowl , beat the cream cheese until fluffy.

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Gradually beat in the sweetened condensed milk until smooth.

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Add eggs.

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Mix well.

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Stir in 1 / 4 cup rum , vanilla and nutmeg.

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Pour into prepared pan.

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Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.

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Cool.

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Chill.

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To make the sauce~in a small bowl , dissolve the cornstarch in the cup of water.

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In a medium saucepan , melt the 2 tablespoons butter.

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Stir in the brown sugar and cornstarch mixture.

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Bring to a boil , stirring constantly.

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Reduce heat and simmer for 10 minutes.

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Remove from heat.

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Add the 2 tablespoons dark rum.

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Cool.

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Just before serving , stir the pecans into the sauce.

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Remove the sides of the springform pan from the cheesecake.

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Serve with the sauce.

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Ingredients

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butter, vanilla wafer crumbs, white sugar, cream cheese, sweetened condensed milk, eggs, dark rum, vanilla, nutmeg, cornstarch, water, light brown sugar, pecans