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.
Servings: 12 mini cheesecakes
Calories: 231kcal
Equipment
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 1/4 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
