Tampa Cake Girl - Egg Nog Cheesecake with Rum Caramel Sauce
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Egg Nog Cheesecake with Rum Caramel Sauce - Recipe #270
Egg Nog Cheesecake with Rum Caramel Sauce
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WordPress: https://tampacakegirl.wordpress.com/2017/12/13/egg-nog-cheesecake-with-rum-caramel-sauce/
Dec 13, 2017      Comments:  0      Replies:  0     
Ingredients:
Crust:

2 cups graham cracker crumbs, I used Keebler
3/4 teaspoon nutmeg
2 Tablespoons of sugar
1 stick of butter, melted

Cheesecake:

3 8 ounce packages of cream cheese, room temperature
1 cup of sugar
3 eggs, room temperature
2 Tablespoons of cornstarch
2 Tablespoons of vanilla
3/4 cup sour cream
3/4 cup egg nog
4 Tablespoons rum

Rum Caramel Sauce:

1 cup packed brown sugar, light or dark whatever you have
1/4 water
1/2 cup heavy cream
3 Tablespoons rum
1 Tablespoon cornstarch
I made this cheesecake to celebrate my four years of food blogging. Tis the season to eat or drink egg nog! I hope you enjoy this wonderful cheesecake as much as I had the pleasure of making it. Happy Holidays!
Combine graham cracker crumbs, sugar and nutmeg. Add melted butter and it well. Place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer.
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Mix vanilla, sour cream, egg nog and rum, blending well. Place in springform pan and bake 1 hour – 1 hour 15 minutes until center is about set. I baked my cheesecake for approximately 1 hour 10 minutes. Cool for 15 minutes and remove ring from springform pan. Cool completely and place in refrigerator.
Place everything in a heavy saucepan. Bring to a rolling boil and boil for 6 minutes, stirring frequently. Cool. Pour on top of cheesecake. Serve and enjoy!
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