Rating: 4.5 stars
40 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers.

Recipe Summary

cook:
1 hr 10 mins
additional:
4 hrs 10 mins
total:
6 hrs
prep:
40 mins
Servings:
12
Yield:
1 - 9 inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.

  • In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.

  • Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.

  • To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.

  • Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

Nutrition Facts

550 calories; protein 9.7g; carbohydrates 44.2g; fat 36.3g; cholesterol 134.5mg; sodium 324.9mg. Full Nutrition
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