Recipe

Eggnog Cheesecake With Rum Sauce Recipe


Eggnog Cheesecake With Rum Sauce Recipe Goddess_mom_2_3 / All my dishes
1 year, 2 months ago
A delicious and elegant holiday cheesecake. Makes a great presentation and will really impress friends and family
Prep:45m Cook:80m Servings:10

Goddess_mom

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Ingredients
  • CRUST:
  • 1 1/2 cup ginger snap crumbs
  • 1/4 cup Powdered sugar
  • 1/3 cup Butter, melted
  • CHEESECAKE:
  • 32 oz Cream Cheese
  • 1 2/3 C Vanilla Sugar (if you have the time, directions below)
  • 1/4 C Cornstarch
  • 1T Vanilla Extract
  • 2 Large Eggs
  • 3/4 Eggnog
  • 1/4t nutmeg
  • 1/2t cinnamon
  • RUM SAUCE:
  • 1C Dark Brown Sugar
  • 1/2C Vanilla Sugar
  • 1 1/2t Flour
  • 3/4C Cream
  • 1 1/2T Dark Spiced Rum
  • vanilla sugar - add a whole vanilla bean to your sugar bowl and cover tightly for at least 24 hours.

Directions
  1. Preheat oven to 350
  2. Grease bottom and sides of 9" springform pan
  3. wrap bottom and sides with foil to protect cake during water bath
  4. combine all ingredients for crust and bake for 7-10 minutes
  5. mix 1 pkg cream cheese, cornstarch, and 1/3 C of vanilla sugar on low until creamy. Add remaining packages of cream cheese 1 at a time
  6. Turn mixer up to medium and beat in the remaining sugar and vanilla.
  7. Add eggs 1 at a time mixing well between eggs
  8. Beat in the eggnog, nutmeg, and cinnamon just until it is completely blended - DO NOT OVERMIX!!
  9. Spoon batter into prepared and cooled crust.
  10. Place cake in a large shallow pan containing hot water. - water should come 1 inch up the side of the springform pan.
  11. bake until edges are golden brown and top is golden tan, about 1 hr 20 mins.
  12. remove pan from water bath and cool for 2 hours on a wire rack on counter.
  13. after the 2 hour cooling period, place cake in fridge over night if possible covered loosly with plastic wrap.
  14. RUM SAUCE:
  15. mix sugars & flour and add cream and rum.
  16. Bring to a boil stirring constantly
  17. remove from heat once boil is reached
  18. stir occassionally
  19. sauce with thicken upon standing
  20. This can be made ahead and refrigerated, just warm slowly before serving.
  21. Pour over each slice and serve

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Comments

trigger 1 year, 2 months ago said:
This should be a regular at the cheese cake factory.
Wow what a sauce.
High Five

fizzle3nat 1 year, 2 months ago said:
Yummy, yummy, yummy! I am going to try this one during the holidays! Thanks for sharing. - Natalie

magali777 1 year, 2 months ago said:
Wow, a keeper, of course!

artichokehearts 1 year, 2 months ago said:
Im making this for Christmas dinner! It's perfect!

notyourmomma 1 year ago said:
Oh, I'm so making this for the holiday table. Wonderful post.


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Alterations

goddess_mom_2_3 1 year, 2 months ago said:
vanilla sugar - add a whole vanilla bean to your sugar bowl and cover tightly for at least 24 hours.


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