Easy Baking For Christmas: Simple Recipes! Uniquely Sweet Holiday Classics by Evelyn Portnoy

Author:Evelyn Portnoy [Portnoy, Evelyn]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2018-11-25T08:00:00+00:00

Mini Eggnog Cheesecakes

These yummy mini cheesecakes are a standout in your Christmas party. The crunchy texture is courtesy of the ground nutmeg and the gingersnap cookies. Each mini cake is adorned with a dollop of whipped cream and drizzled with caramel sauce that adds extra sweetness and saucy taste.

Servings: 12

Ingredients

16 ounces softened cream cheese (at room temperature)

1/2 cup sugar

1/3 cup eggnog

1 teaspoon ground nutmeg

2 eggs

1½ tablespoons flour

1 teaspoon ground cinnamon

12 gingersnap cookies

1 pinch salt

For serving:

Whipped cream

Caramel sauce

Directions

Heat oven at 350 degrees F and prepare the muffin tin cups by lining with paper liners.

Put one gingersnap cookie on the bottom of each muffin tin cup.

Combine in a large bowl the 16 ounces cream cheese and ½ cup sugar until well combined.

Stir in vanilla and eggnog until blended well.

Add individual eggs, beating every addition until blended well.

Spoon into muffin cups and bake for twenty minutes until the center of each mini cheesecake are almost set and jiggles slightly. Chill for three hours.

Remove from muffin and discard the liners. Spread a dollop of whipped cream on top of cheesecake and drizzle the caramel sauce.

Enjoy!

Nutritional Information: 277 calorie; 17.7 g fat (10.7 g saturated fat); 82 mg cholesterol; 310 mg sodium; 18.5 g carbohydrate; 0.4 g dietary fiber; 10.7 g total sugars; 11.6 g protein.

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