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“Mini” Eggnog Cheesecakes


Eggnog is a love/hate food.  I happen to love it, but only in small doses. Adding it to a latte is wonderful, and a small glass with some Kahlua is grand.
Speaking of small doses-I think all desserts should come in “mini” form. I found this mini cheesecake recipe on beautiful blog called “Life Made Simple”
I tweaked it a bit to make it easier (am I creative or just lazy?) The original recipe has a lovely whipped cream topping, but I also took a shortcut there…

Mini Eggnog Cheesecakes (makes 10)

1 package (8 oz) original cream cheese, room temperature*
¼ c. eggnog*
½ c. sugar
1½ tbsp. all-purpose flour
1 egg
½ tsp. vanilla
¼ tsp. cinnamon
1⁄8 tsp. nutmeg

For the crust:
6 gingersnap cookies (I used the 1 1/2″ diameter store-bought ones)
2 graham crackers
1½  tbsp. melted butter
1½ tsp. brown sugar
pinch of salt

Ready Whip real whippped cream (you know, the canned stuff)**
pumpkin pie spice

1. Preheat oven to 350 degrees. Place 2-3 paper cupcake liners in 10 holes of a 12-hole muffin tray.  Lightly grease cupcake liners. Set aside.
2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each cupcake liner. Place in oven and bake for 8 minutes. (It may smoke a little at the end)
3. While crust is baking prepare filling beating together cream cheese, sugar, and eggnog until smooth. Add flour and spices, vanilla, and egg. Mix until just combined.
4. Pour filling over each crust, dividing evenly. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).
5. Remove cheesecakes in cupckae liners from pan, and cool on a cooling rack. Refrigerate in a covered container for at least 2 hours before serving.
6. Peel off cupcake liners, and place cheesecakes on a tray. Right before serving, top with whipped cream, and sprinkle lightly with pumpkin pie spice.
* I think that these could be lightened by using the 1/3 less fat cream cheese, and light eggnog, but I haven’t tried that version yet.
** The canned whipped cream melts at room temperature, so don’t top them ahead of time. If it does melt, not to worry, just spray the topping on again, and no one will know.


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

2 responses »

  1. I love mini desserts! They just seem that much cuter. And then it isn’t so bad if I have two! 🙂


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