EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE

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.