Rum Eggnog Cheesecake Recipe

• Thaw pie shell according to package instructions. Preheat oven to 325°F. Transfer pie shell into an 8-inch round fluted tart pan and gently press into pan.
• In a small mixing bowl stir together melted butter and graham crumbs. Press into base of pie shell.
• Using an electric hand mixer set on low, beat cream cheese and sugar together until smooth and creamy. Add eggnog, egg, cornstarch, 1 tbsp. rum extract and nutmeg; beat on low until creamy and combined. Pour mixture over graham crust.
• In a small bowl, stir together butterscotch and 1 tbsp. rum extract. Dot cheesecake with ¼-cup of butterscotch; reserve the remaining for serving. Using the tip of a knife, gently pull caramel through mixture creating a marbled effect.
• Bake for 40 minutes – 1 hour. Allow cheesecake to cool completely; refrigerate 2 -3 hours before serving. Drizzle slices with reserved butterscotch sauce.

*To check doneness: insert a toothpick into the center of cheesecake, if it comes out clean cheesecake is done.