MINI EGGNOG CHEESECAKE RECIPES
EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 24g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
MINI EGGNOG CHEESECAKE RECIPE - DELISH.COM
Steps:
- Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup. In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full. Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel.
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