eggnog cheesecake i

Ingredients

• Servings: 1
• 1/4 cup butter, melted
• 1 1/4 cups vanilla wafer crumbs
• 1/4 cup white sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 1/4 cup dark
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 cup water
• 2 tablespoons butter, melted
• 1/3 cup packed light brown sugar
• 2 tablespoons dark
• 1/2 cup chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ready Time: 6 hrs


• preheat oven to 300 degrees f (150 degrees c).
• in a large bowl, 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. mix in the eggs. stir in 1/4 cup , vanilla extract, and nutmeg. pour into the prepared pan.
• bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. allow to cool, then chill.
• to make the pecan caramel sauce: in a small bowl, dissolve the cornstarch in 1 cup of water. in a medium saucepan, melt 2 tablespoons butter. stir in brown sugar and the cornstarch mixture. bring to a boil, stirring constantly. reduce heat, and simmer for 10 minutes. remove from heat, and add 2 tablespoons dark . allow to cool. just before serving, stir the pecans into the sauce.
• remove the sides of the springform pan from the cooled cheesecake. serve with the pecan caramel sauce.