Best 6 Eggnog Cheesecake With Pecan Caramel Sauce Recipes

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The combination of a creamy eggnog cheesecake and a rich pecan caramel sauce is a match made in dessert heaven. This festive recipe is perfect for any holiday gathering or special occasion, and it is sure to be a hit with everyone who tries it. The cheesecake itself is light and fluffy, with a smooth eggnog flavor. The pecan caramel sauce is decadent and gooey, with a crunchy pecan topping. Together, these two components create a dessert that is both delicious and visually stunning.

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

EGGNOG CHEESECAKE III



Eggnog Cheesecake III image

This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.

Provided by Bill Sinclair

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
¾ cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  • Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  • Bake in preheated oven for 10 minutes.
  • Reduce heat to 250 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.

Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
  • In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
  • Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  • In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

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

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

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

SUPER EASY EGGNOG CHEESECAKE



Super Easy Eggnog Cheesecake image

As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.

Provided by Malriah

Categories     Cheesecake

Time 3h15m

Yield 8-10 slices

Number Of Ingredients 11

11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon ground nutmeg
Cool Whip, thawed, for garnish (optional)
grated semisweet chocolate, for garnish (optional)

Steps:

  • Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
  • Crush trimmed off ends into crumbs.
  • Combine cookie and graham cracker crumbs with margarine.
  • Press firmly into a 9-inch springform pan.
  • Beat cream cheese with an electric mixer until smooth.
  • Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
  • Pour over graham cracker/cookie crust.
  • Chill for at least 3 hours.
  • Remove from fridge.
  • Run a hot knife or metal spatula around the edges of pan to loosen.
  • Remove sides of pan.
  • Gently press reserved cookies onto the side of cake, cut sides down.
  • Garnish as desired with Cool Whip and grated chocolate.
  • Serve!

Nutrition Facts : Calories 439.6, Fat 29.1, SaturatedFat 15, Cholesterol 108.5, Sodium 670.1, Carbohydrate 36, Fiber 0.1, Sugar 31.3, Protein 8.6

PECAN EGGNOG CHEESECAKE



Pecan Eggnog Cheesecake image

Rum extract and nutmeg add eggnog flavor to this easy, pecan-laced cheesecake. It's perfect for holiday entertaining.

Provided by My Food and Family

Categories     Recipes

Time 4h5m

Yield Makes 10 servings.

Number Of Ingredients 9

3/4 cup pecan halves, toasted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1 tsp. rum extract
3/4 tsp. ground nutmeg, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 350°F. Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.
  • Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp. of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans. Spread into prepared crust.
  • Bake 40 to 45 minutes or until filling is set. Cool completely. Refrigerate several hours or until chilled. Top with the whipped topping and reserved pecan halves just before serving. Sprinkle with the remaining 1/4 tsp. nutmeg.

Nutrition Facts : Calories 390, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

Tips :

  • Use high-quality cream cheese for a smooth and creamy cheesecake filling.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • Let the cheesecake cool completely before serving. This will help it set properly.
  • For a richer flavor, use dark chocolate chips or cocoa powder in the cheesecake filling.
  • If you don't have pecans, you can use another type of nut, such as walnuts or almonds.
  • If you don't have caramel sauce, you can use a store-bought sauce or make your own.

Conclusion :

Eggnog cheesecake with pecan caramel sauce is a delicious and festive dessert that is perfect for any holiday gathering. The cheesecake is creamy and smooth, with a rich eggnog flavor. The pecan caramel sauce is the perfect finishing touch, adding a sweet and nutty flavor. This cheesecake is sure to be a hit with everyone who tries it.

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