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!
2 cups graham cracker crumbs, I used Keebler
3/4 teaspoon nutmeg
2 Tablespoons of sugar
1 stick of butter, melted
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.
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
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.
Rum Caramel Sauce:
1 cup packed brown sugar, light or dark whatever you have
1/2 cup heavy cream
3 Tablespoons rum
1 Tablespoon cornstarch
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!