Eggnog was never a holiday tradition in my house, in fact I just tried it for the first time yesterday! Stephen has told me time and time again how much he loves it, but somehow year after year I never get it for him. I’m a terrible person, I know. However, when I was at the grocery store this weekend I actually noticed it sitting there on the shelf, so I grabbed a bottle off it and shoved it in my cart. Needless to say I had one surprised and happy husband when I arrived home with it in hand! Yesterday afternoon we opened it and I tried some. It was thick and incredibly rich. I’m pretty sure I drank too much. Is that possible? It was sooo filling! I don’t know, do you love it enough to drink a tall glass of it, or do you drink it in small amounts? Hmmm… anyway, I decided to use the last bit of it to make these mini cheesecakes. They turned out tasting amazing, and the best part? They were in creamy bite-sized portions! Everyone loved them, including me!
Mini Eggnog Cheesecakes Recipe
The holidays wouldn’t be the same without eggnog, and these Mini Eggnog Cheesecakes take that classic flavor to another level! Creamy, spiced, and perfect for any holiday gathering.
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Servings: 12 mini cheesecakes
Calories: 231kcal
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Ingredients
- 1 (8) oz package original cream cheese - room temperature
- 1/4 cup eggnog
- 1 1/2 Tbsp all-purpose flour
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Crust
- 6 gingersnap cookies
- 2 graham crackers
- 1 1/2 Tbsp butter - melted
- 1 1/2 tsp brown sugar
- pinch of salt
Spiced Vanilla Bean Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- seeds from ¼ a vanilla bean
- 1/8 tsp ground nutmeg
- 1/8 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a mini cheesecake pan with baking spray. Set aside.
- In the bowl of a food processor, grind all ingredients for the crust, except for melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in the oven and bake for 10 minutes.
- While the crust is baking, prepare the filling by beating together cream cheese, sugar, and eggnog until smooth. Add spices, vanilla, and egg. Mix until just combined. Fold in flour with a spatula.
- Pour the filling over each crust, dividing evenly. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the pan for 20 minutes before removing the cheesecakes (they will sink slightly in the center as they cool—this is normal).
- Remove the cheesecakes from the pan using the bottom of a wooden spoon. Using a butter knife, remove the metal bottoms and place the cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
- While the cheesecakes are cooling, prepare the vanilla bean whipped cream by fitting a chilled mixing bowl into a stand mixer. Add heavy cream, sugar, scraped vanilla bean seeds, nutmeg, and cinnamon. Using the whisk attachment, beat on high for 2-3 minutes until stiff peaks begin to form. Return to the refrigerator until the cheesecakes are ready to be served.
- To assemble, top with a swirl of whipped cream.
NOTES
-Yields 12 mini cheesecakes when using a Chicago Metallic Mini Cheesecake Pan.
STORE leftover Eggnog Cheesecakes in an airtight container in the refrigerator for up to 4 days. If stacking them, place parchment paper between layers to prevent sticking. To FREEZE, wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before serving. If you'd like to REHEAT, let them sit at room temperature for about 15-20 minutes to soften slightly, but cheesecakes are best served chilled.
Nutrition
Calories: 231kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 127mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 652IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.5mg
Recipe by Stephen + Natalie
I don’t really like eggnog by itself, but I have a feeling it would be great in cheesecake! I mean, cheesecake makes everything better right? : )
Can you believe I’ve never tried eggnog yet? I definitely have to make these for the holidays though. I can’t turn down anything cheesecake-related!
These look delicious! I love baking with eggnog. Please come link these up on Totally Tasty Tuesday. Mmmm…