- 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
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, 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. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
- Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
- To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons 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 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
- Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.