Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes


Prep time: 

Cook time: 

Total time: 

Serves: 12

These Mini Eggnog Cheesecakes have a brilliant crust shortcut.
  • 16 oz. cream cheese, softened to room temperature
  • ⅓ c. eggnog
  • ½ c. sugar
  • 2 eggs
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1½ tbsp. flour
  • 1 Pinch salt
  • 12 gingersnap cookies
  • Whipped cream, for serving
  • Caramel sauce, for serving
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog and vanilla. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.


How To Make Mini Eggnog Cheesecakes

These Mini Eggnog Cheesecakes have a brilliant crust shortcut. Full recipe:

Julkaissut Delish Perjantaina 8. joulukuuta 2017