Mini Eggnog Cheesecakes
Sunday, November 17, 2019
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Eggnog is one of the best ways we know how to celebrate the holidays so, naturally, we had to turn some into mini cheesecakes. Using a gingersnap for the crust makes these extra easy and makes them taste even more seasonal! If you want to make your own eggnog, give ours a try!!
INGREDIENTS
16 gingersnap cookies
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1/3 c. eggnog
1 tsp. pure vanilla extract
2 large eggs
1 1/2 tbsp. flour
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 Pinch kosher salt
Whipped topping, for serving
Caramel, warmed, for serving
DIRECTIONS
Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup.
In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full.
Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours.
Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel.
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