EGGNOG CHEESECAKE COOKIE BITES RECIPE - PILLSBURY.COM
We have a hard time choosing between cheesecake and cookies (and we'd bet you do, too), so we solved the problem by combining both treats into one festive and delicious cookie bite! Pillsbury™ Ready to Bake!™ sugar cookies are baked and stuffed with a creamy eggnog-flavored filling so you get the best of both worlds in every bite.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
- Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch-wide indentation in each cookie cup. Cool completely in pan about 30 minutes. Carefully, run knife or metal spatula around edges of cookie cups to loosen. Remove from pan to serving plate.
- In large bowl, beat cream cheese, butter, powdered sugar, whipping cream, rum extract and 1/2 teaspoon of the nutmeg with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy.
- Pipe or spoon cream cheese mixture into center of each cup. Sprinkle cups with remaining 1/4 teaspoon nutmeg. Store in covered airtight container in refrigerator up to 4 days.
Nutrition Facts : Calories 150 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 80 mg, SugarContent 13 g, TransFatContent 0 g
EGGNOG CHEESECAKE RECIPE | ALLRECIPES
A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers.
Provided by JJOHN32
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Total Time 7 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). In a large bowl, mix together 1/4 cup melted butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time, blending well after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
- Bake in preheated oven for 40 to 50 minutes, or until set. Cool for about 5 minutes, then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides. Cool in the pan to room temperature, then refrigerate until completely chilled. Remove from pan before serving.
- In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Cool. Just before serving, stir in pecans. Serve sauce with cheesecake.
Nutrition Facts : Calories 549.8 calories, CarbohydrateContent 44.2 g, CholesterolContent 134.5 mg, FatContent 36.3 g, FiberContent 0.8 g, ProteinContent 9.7 g, SaturatedFatContent 19.4 g, SodiumContent 325.5 mg, SugarContent 28.3 g
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