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Mini Eggnog Cheesecakes

Easy and luscious mini cheesecakes, flavoured for the season. Served in individual portions making this a perfect party dessert.

Ingredients

Crust ingredients:

  • 1 C graham cracker crumbs roughly 6 full sheets store bought graham crackers
  • 2 Tbsp unsalted butter melted
  • 1/2 Tbsp granulated sugar
  • 1/4 tsp nutmeg

Cheesecake ingredients:

  • 12 oz cream cheese room temperature
  • 1/2 C granulated sugar
  • 1/2 C eggnog
  • 1 Tbsp all purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 large egg

Instructions

  • Preheat oven to 350°F. Lightly grease the cavities of a 12 cup mini cheesecake pan.
  • In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.
  • Reduce oven temperature to 325°F.
  • Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well blended. Add egg, mixing only until just combined. Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.
  • Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.
Original recipe by: Baked by Rachel
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