Mini Eggnog Cheesecakes
Rating
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Cook time:
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Serves: 12
These Mini Eggnog Cheesecakes have a brilliant crust shortcut.
Ingredients
- 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
Instructions
- Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
- Place a gingersnap cookie at the bottom of each cup.
- In a large bowl, beat cream cheese and sugar until evenly combined.
- 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.
- 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.
- 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: http://dlsh.it/bv7rPvF
Julkaissut Delish Perjantaina 8. joulukuuta 2017
