Decadent Eggnog Cheesecake with Pecan Caramel Drizzle
Indulge in the creamy decadence of this Eggnog Cheesecake, enveloped in flavors that embody the warmth and festivity of the holiday season. With its rich, velvety filling made from a blend of cream cheese, sweetened condensed milk, and a splash of dark rum, this cheesecake offers a perfect balance of sweetness spiced with nutmeg. Topped with a luscious pecan caramel sauce that adds a crunchy texture and buttery richness, this dessert is more than just a treat – it’s an experience to share with family and friends. Perfect for holiday gatherings or cozy nights in, every bite will transport you to a winter wonderland.
10
Servings
360
Calories
15
Ingredients
Ingredients
Butter
1/4 cup (melted)
Vanilla wafer crumbs
1 1/4 cups (for crust)
White sugar
1/4 cup (for crust)
Cream cheese
3 (8 ounce) packages (softened)
Sweetened condensed milk
1 (14 ounce) can
Eggs
3 (large)
Dark rum
1/4 cup (for filling)
Vanilla extract
1 teaspoon
Nutmeg
1/2 teaspoon (freshly grated preferred)
Cornstarch
1 tablespoon
Water
1 cup
Butter
2 tablespoons (for sauce)
Light brown sugar
1/3 cup (packed)
Dark rum
2 tablespoons (for sauce)
Chopped pecans
1/2 cup (for sauce)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a mixing bowl, combine the melted butter, vanilla wafer crumbs, and white sugar until fully integrated.
3
Firmly press the mixture into the bottom of a 9-inch springform pan to form the crust.
4
In a large bowl, beat the softened cream cheese using an electric mixer until it’s fluffy and smooth.
5
Gradually incorporate the sweetened condensed milk, mixing until completely smooth.
6
Add the eggs one at a time, mixing well after each addition.
7
Stir in the dark rum, vanilla extract, and nutmeg until fully combined.
8
Pour the cheesecake filling over the prepared crust in the springform pan.
9
Bake in the preheated oven for 40 to 50 minutes, or until the center of the cheesecake springs back when lightly touched.
10
Once baked, let the cheesecake cool on a wire rack, then refrigerate for at least 4 hours or overnight for best results.
11
To prepare the pecan caramel sauce, in a small bowl, dissolve the cornstarch in 1 cup of water.
12
In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
13
Stir in the brown sugar and cornstarch mixture, bringing it to a boil while stirring constantly.
14
Reduce the heat and allow it to simmer for 10 minutes until slightly thickened.
15
Remove the sauce from heat and stir in the 2 tablespoons of dark rum.
16
Allow the sauce to cool before adding in the chopped pecans just before serving.
17
Once the cheesecake has chilled, carefully remove the sides of the springform pan.
18
Slice and serve the cheesecake drizzled with the warm pecan caramel sauce.
Nutrition Information
24g
Fat
30g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Eggnog Cheesecake with Pecan Caramel Drizzle?
It is a rich and velvety holiday cheesecake featuring a blend of cream cheese, sweetened condensed milk, and dark rum, topped with a luscious pecan caramel sauce.
How many servings does this recipe provide?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 360 calories.
What are the nutritional details for fat and protein?
Each serving contains 24g of fat and 4.5g of protein.
What type of crust is used for this cheesecake?
The crust is made from vanilla wafer crumbs, melted butter, and white sugar.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How long does the cheesecake need to bake?
It should bake for 40 to 50 minutes.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the center springs back when lightly touched.
How long should the cheesecake chill before serving?
It should be refrigerated for at least 4 hours or overnight for the best results.
What kind of pan is required for this recipe?
You will need a 9-inch springform pan.
What is the preparation for the cream cheese?
The cream cheese should be softened and beaten until fluffy and smooth.
How many eggs are needed for the filling?
This recipe requires 3 large eggs.
Is alcohol used in this cheesecake?
Yes, dark rum is used in both the cheesecake filling and the pecan caramel sauce.
What is the carbohydrate content per serving?
There are 30g of carbohydrates per serving.
What ingredients are in the pecan caramel sauce?
The sauce consists of cornstarch, water, butter, light brown sugar, dark rum, and chopped pecans.
How do I prepare the caramel sauce?
Dissolve cornstarch in water, melt butter, stir in brown sugar and cornstarch mixture, boil, then simmer for 10 minutes until thickened.
When should the pecans be added to the sauce?
Add the chopped pecans to the cooled sauce just before serving.
Can I use fresh nutmeg?
Yes, freshly grated nutmeg is preferred for the best flavor.
How much cream cheese is needed?
The recipe calls for three 8-ounce packages of cream cheese.
What amount of vanilla wafer crumbs is needed for the crust?
You will need 1 1/4 cups of vanilla wafer crumbs.
How much butter is used in the crust?
1/4 cup of melted butter is used for the crust.
How much sweetened condensed milk is required?
One 14-ounce can of sweetened condensed milk is needed.
What is the amount of dark rum in the filling?
The filling uses 1/4 cup of dark rum.
How much dark rum is in the caramel sauce?
The sauce uses 2 tablespoons of dark rum.
What is the amount of chopped pecans?
The recipe calls for 1/2 cup of chopped pecans.
How is the cornstarch prepared for the sauce?
One tablespoon of cornstarch is dissolved in 1 cup of water.
How much brown sugar is in the sauce?
The sauce uses 1/3 cup of packed light brown sugar.
What is the category of this recipe?
This recipe is categorized as a Cheesecake.
What are some tags associated with this recipe?
Tags include eggnog, holiday dessert, caramel sauce, pecans, and festive.
How should the final dessert be presented?
Serve individual slices drizzled with the warm pecan caramel sauce.