eggnog cheesecake with caramel-rum sauce

Ingredients:

• 1 c. ground gingersnaps
• 3 Tbsp. melted butter
• 3 (8-oz) packages cream cheese, softened
• 1 c. white sugar
• 3 Tbsp. all-purpose flour
• 1 c. eggnog
• 2 eggs
• 2 tsp. rum extract
• 1 pinch ground nutmeg
  
  Sauce:
• 1 Tbsp. cornstarch
• 1 c. water
• 2 Tbsp. butter, melted
• 1/3 c. packed light brown sugar
• 1 tsp. rum extract

Preparation:

• Preheat oven to 325 F.
• In a medium bowl combine ground gingersnaps and butter.
• Press into the bottom of a 9-in. spring form pan.
• Bake in preheated oven for 10 minutes.
• Place on a wire rack to cool.
• Preheat oven to 425 F.
• In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth.
• Blend in eggs, rum extract, and nutmeg.
• Pour mixture into cooled crust.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 250 F and bake for 45 minutes, or until center of cake is barely firm to the touch.
• Remove from the oven and immediately loosen cake from rim.
• Let cake cool completely before removing the rim.
  
  For the sauce:
• In a small bowl, dissolve the cornstarch in water.
• In a medium saucepan, melt 2 Tbsp. 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 1 tsp. rum extract. Allow to cool.

Notes:

• I didn't use as much cornstartch for the sauce as indicated based on a review, but the sauce was a little too runny, so maybe I should have stuck with the amount indicated in the receipe.
• I used 80% austrian rum instead of rum extract.

Prepared: 2010-10-28

Categories: Cake
Cheesecake