Egg Nog Cheesecake with Rum Caramel Sauce

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!

Crust:

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.

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

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

1/4 water

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!

Egg Nog Mousse

I love egg nog. I knew when I made my pumpkin mousse that eventually I would get around to making egg nog mouse. This recipe does not disappoint. A light creamy dessert that is perfect for the holidays.

Ingredients:
1 8 ounce block of cream cheese, room temperature

1 cup eggnog

3 teaspoons of cornstarch

8 ounces of heavy whipping cream

2 teaspoons of nutmeg

3/4 cups of powdered sugar

Whip cream for garnish, optional

Nutmeg for garnish, optional

In a chilled mixing bowl that has been refrigerated a minimum of 20 minutes (attachment too) blend cream cheese in a chilled bowl until smooth. Add egg nog and blend until smooth. Add cornstarch and combine. Pour in whipping cream and add nutmeg and whip into stiff peaks. Add powdered sugar. Pour into bowls and refrigerate several hours or overnight until set. Garnish with whip cream and nutmeg.   Makes  6  one cup servings. Enjoy!