Amy McRee's Eggnog Cheesecake

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 extract
1/2 teaspoon ground 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

1. Preheat oven to 300 degrees.

2. In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Use a 9” springform pan and press mixture into bottom of the pan.

3. Take a large bowl and beat the cream cheese until fluffy. You’ll want to gradually beat in the sweetened condensed milk. Continue until mixture is smooth. Next, mix in the eggs. Then stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the crusted pan.

4. Place in oven and bake for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill for several hours.

5. Remove the sides of the springform pan from the cooled cheesecake, plate and serve.

For extra flavor, drizzle caramel over the top, add crushed pecans or sprinkle a little cinnamon over the top of the cheesecake.

Eating healthy is high priority for me, however, when the Holiday’s roll around all bets are off. I love indulging in all things Christmas, which has to include incredible desserts. This particular recipe is filled with ingredients that are reflective of the season, from the eggnog to the spices. It’s a great dish to serve at a holiday gathering or with a Christmas meal. Make note, it does take a little bit of time from start to finish, but trust me, it will be well worth it in the end. Happy Holiday’s to you and yours.