When I was at the grocery store last week, I spied the first eggnog of the season. It still seems a little early to me, but since everyone now also has out all their Christmas decorations, it must be time to begin! I’ve been bouncing different cheesecake ideas in my head, and this was the idea my husband liked the most. The great thing about a cheesecake is that it’s basically a blank canvas, and you can add whatever flavor you like. Right now I have a list of about 10 that I want to experiment with. I’m pretty sure I won’t get them all done any time soon!
I love the idea of a slightly spiced cheesecake. Eggnog is something most people love or hate, but I think that has a lot to do with texture. If you’re not into drinking heavy cream, you’re not going to like it, no matter the flavor. Cheesecake is a pretty heavy dessert, so everything matches perfectly. I used a store bought ginger snap cookie for the crust. Because I made cupcake sized cheesecakes, I had to use a biscuit cutter to size the cookies to fit in the pan. Next time I might try a snickerdoodle, just because they’re softer to start. The gingersnaps softened up with the cake, but they were a pain to cut. I had to use my rolling pin to hammer the biscuit cutter!
Eggnog Mini Cheesecakes with a Gingersnap Crust
- 3 x 8oz cream cheese
- 3/4 c. sugar
- 3 eggs
- 1 tsp. vanilla
- 3/4 c. eggnog
- 24 gingersnaps
- Fill two cupcake tins with liners and place a cookie in each opening. You may have to cut down cookies to size using a small biscuit cutter.
- Mix cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing after each egg.
- Add vanilla and eggnog and mix until smooth.
- Fill each cupcake opening 3/4 full
- Place in a 425º oven for 5 minutes, and then lower the heat to 250º and continue baking for 15 more minutes
- When the baking time is finished, turn off the oven and open the oven door, and leave the cheesecakes in the oven for an hour.
- Place the cheesecakes to chill in the fridge. Serve with whipped cream and grated nutmeg