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Eggnog Cheesecake III
February 05, 2006

This cheesecake had a great consistancy - not too heavy yet satisfying in the way only cheesecake can be. I used the Pecan Caramel sauce from Eggnog Cheesecake I at this site - it has dark rum in it and was perfect. I also added some spices ( 1/4 tsp each of ginger, nutmeg and cinnamon) to the crust. I don't have a food processor, I just mixed the heck out of it with my stand mixer.

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