Rum Caramel Drizzled Eggnog Cheesecake

• Refrigerated

  • 1 Egg yolk, large
  • 4 Eggs, large

• Baking & Spices

  • 1 1/2 cups Brown sugar, dark packed
  • 5 tsp Cornstarch
  • 2 cup Granulated sugar
  • 2 1/4 tsp Nutmeg, ground
  • 3/8 tsp Salt
  • 1 1/4 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 4 (8 ounce blocks Cream cheese
  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 2/3 cup Eggnog
  • 4 tbsp Rum, dark

Found on ladybehindthecurtain.com

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 3/4 teaspoon ground nutmeg
• 1/3 cup butter, melted
• 4 (8 ounce) blocks cream cheese, softened
• 1 3/4 cups granulated sugar
• 5 teaspoons cornstarch
• 4 large eggs
• 1 large egg yolk
• 1 1/4 teaspoons vanilla extract
• 1 1/2 teaspoons ground nutmeg
• 1/8 teaspoon salt
• 2/3 cup eggnog
• 4 tablespoons butter
• 1 1/2 cups dark brown sugar, packed
• 4 tablespoons dark rum
• 1 cup heavy whipping cream
• 1/4 teaspoon salt

Directions

• Preheat oven to 350°.
• Add the cracker crumbs, sugar and nutmeg to a medium bowl; whisk together.
• Pour melted butter over crumb mixture; stir to combine.
• Dump mixture into a 9-inch springform pan; press up the sides (about 2-inches); equally disburse the remaining crust mixture and press into the bottom of the pan.
• Place pan on a cookie sheet and bake 6 minutes.
• Place the cream cheese to a large mixing bowl; whip until creamy.
• Combine sugar and cornstarch with the cream cheese and mix until light and fluffy.
• Add the eggs one at a time until well combined; continue mixing and add the vanilla, nutmeg and salt.
• While the mixer is on low slowly pour in the eggnog; once incorporated, continue mixing until creamy.
• Pour into baked crust.
• Bake 1 hour to 1 hour and 10 minutes.
• Cool 1 hour on a cooling rack; run a knife around the edges.
• Store in the refrigerator overnight uncovered.
• In a medium to large saucepan (when this mixture boils it doubles in volume) stir to combine the butter, sugar, rum whipping cream and salt.
• On medium high heat; bring to a boil.
• Boil 3 minutes.
• Set out to cool and store in a covered container (I used a mason jar) and refrigerate until ready to use.