Best 2 Eggnog Cheesecake With Pecan Caramel Sauce Recipes

Indulge in a festive delight with our exquisite Eggnog Cheesecake adorned with a luscious Pecan Caramel Sauce. This decadent dessert combines the classic flavors of eggnog and cheesecake in perfect harmony. The creamy, velvety cheesecake filling is infused with warm spices and the unmistakable taste of eggnog, creating a rich and indulgent experience. The pecan caramel sauce adds an extra layer of sweetness and crunch, making each bite an explosion of flavors. Whether you're celebrating the holidays or simply craving a special treat, this Eggnog Cheesecake is sure to satisfy your sweet tooth.

In addition to the main recipe, we also offer a selection of delectable variations to cater to different tastes and preferences. For those who love a zesty twist, try our Eggnog Cheesecake with Raspberry Sauce. For a touch of elegance, opt for the Eggnog Cheesecake with Chocolate Ganache. And for those who prefer a gluten-free option, we have a delightful Gluten-Free Eggnog Cheesecake recipe that doesn't compromise on flavor.

These recipes are not only delicious but also easy to follow, with step-by-step instructions and helpful tips to ensure success. Whether you're a seasoned baker or just starting your culinary journey, you'll be able to create these mouthwatering cheesecakes with ease.

Check out the recipes below so you can choose the best recipe for yourself!

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE

Eggnog Cheesecake With Pecan Caramel Sauce image

Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.

Provided by Lvs2Cook

Categories Cheesecake

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Steps:

Preheat oven to 300 degrees.
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.
Add eggs.
Mix well.
Stir in 1/4 cup rum, vanilla and nutmeg.
Pour into prepared pan.
Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
Cool.
Chill.
To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
In a medium saucepan, melt the 2 tablespoons butter.
Stir in the brown sugar and cornstarch mixture.
Bring to a boil, stirring constantly.
Reduce heat and simmer for 10 minutes.
Remove from heat.
Add the 2 tablespoons dark rum.
Cool.
Just before serving, stir the pecans into the sauce.
Remove the sides of the springform pan from the cheesecake.
Serve with the sauce.

Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15

EGGNOG CHEESECAKE

Eggnog Cheesecake image

I was searching for an eggnog cheesecake 10 years ago and couldn't find one that I really liked, so I took a basic cheesecake recipe from an old cookbook and fiddled with it to my liking, and this is what I came up with. This is a wonderful eggnog cheesecake that's perfect for the holidays. This makes 1-10 inch cheesecake. If you don't like a really thick graham cracker crust, modify it. My family loves a nice, thick graham crust, so I obliged them. :0)

Provided by Mrs. Jaye

Categories Cheesecake

Time 1h30m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1 (13 1/2 ounce) box graham cracker crumbs, I use only Honey Maid
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter, melted
1/4 cup sugar
4 (8 ounce) packages Philadelphia Cream Cheese, at room temperature
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups sugar
1 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons rum extract
2 teaspoons nutmeg
1/2 teaspoon cinnamon

Steps:

CRUST:
Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling.
FILLING:.
Place a full kettle of water on to boil.
Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl.
Add large eggs one at a time, beating well in between. Scrape bowl.
Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl.
Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated.
Before filling pan, wrap outside of spring form pan with tinfoil.
Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles.
Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water).
Bake 325 degrees for 75 minutes.
When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools.
DO NOT DISTURB CHEESECAKE.
Remove the cheesecake when the oven is completely cooled.
Remove tinfoil and dry off the outside of the springform pan.
Place in refrigerator and chill at least 4 hours before serving.

Tips:

Use high-quality ingredients. The better the ingredients, the better the cheesecake will be. Use full-fat cream cheese, fresh eggs, and pure vanilla extract.
Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help prevent it from cracking.
Let the cheesecake cool completely before serving. This will help it set properly.
Serve the cheesecake with pecan caramel sauce. This is the perfect finishing touch to this delicious dessert.

Conclusion:

Eggnog cheesecake with pecan caramel sauce is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy texture, rich flavor, and decadent sauce, this cheesecake is sure to be a hit at your next party or gathering.