Shelly's Recipe

EGGNOG CHEESECAKE

Category: Cheesecake

2 1/4 cups gingersnap crumbs
1 cup finely chopped pecans
1 cup plus 5 tbsp sugar
1/2 cup melted butter
4 (8-ounce) packages cream cheese
4 tbsp dark rum
3 tbsp flour
1 tsp vanilla extract
1 tsp nutmeg
2 large eggs
4 egg yolks
2/3 cup heavy cream
1/2 cup sweetened condensed milk
Garnish: whipped cream, ground nutmeg
Caramel Rum Sauce

Preheat oven to 325.

Combine gingersnap crumbs, pecans, 5 tbsp sugar, and melted butter in a large bowl. Spray a (91/2-inch) springform pan with nonstick spray. Using gingersnap mixture, form crust about 1/8- to 1/4-inch thick along bottom and sides. Center prepared pan on a rimmed baking sheet, and place in oven. Bake 5 to 6 minutes at 325°. Remove and set aside.

Combine the cream cheese, 1 cup sugar, rum, flour, vanilla extract, and nutmeg in a large bowl. Using an electric mixer, beat at medium speed until well blended. Add eggs and egg yolks one at a time; slowly blend in heavy cream and sweetened condensed milk. Pour filling into prepared crust, and bake about 45 to 50 minutes, or until center is almost set. Run a knife or metal spatula around the rim of the pan to loosen; completely cool cake before removing. Refrigerate 1 hour before serving. Garnish with whipped cream, ground nutmeg, and Caramel Rum Sauce, if desired.

Caramel Rum Sauce
1 jar prepared caramel topping (11.75-ounce)
1 tsp rum flavoring

Whisk together caramel topping and rum flavoring in a medium glass bowl; set aside. Before serving Eggnog Cheesecake, heat Caramel Rum Sauce in microwave on HIGH at 30-second intervals, until warm and thin enough to pour.