Eggnog Mini Cheesecakes with a Gingersnap Crust

eggnog cheesecake

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

Ingredients:

  • 3 x 8oz cream cheese
  • 3/4 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 c. eggnog
  • 24 gingersnaps

Instructions:

  1. 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.
  2. Mix cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing after each egg.
  4. Add vanilla and eggnog and mix until smooth.
  5. Fill each cupcake opening 3/4 full
  6. Place in a 425º oven for 5 minutes, and then lower the heat to 250º and continue baking for 15 more minutes
  7. 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.
  8. Place the cheesecakes to chill in the fridge. Serve with whipped cream and grated nutmeg

 

sarahsig

 

 

Eggnog Mini Cheesecakes with a Gingersnap Crust
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Eggnog Mini Cheesecakes with a Gingersnap Crust
Ingredients
  • 3 x 8oz cream cheese
  • ¾ c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • ¾ c. eggnog
  • 24 gingersnaps

Instructions
  1. 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.
  2. Mix cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing after each egg.
  4. Add vanilla and eggnog and mix until smooth.
  5. Fill each cupcake opening ¾ full
  6. Place in a 425º oven for 5 minutes, and then lower the heat to 250º and continue baking for 15 more minutes
  7. 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.
  8. Place the cheesecakes to chill in the fridge. Serve with whipped cream and grated nutmeg

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2 Comments

  1. Yum! Those look delicious and I love egg nog. Pinning this!

  2. sharleen roberts

     /  November 15, 2013

    I make mini pumpkin cheesecakes (with a gingersnap cookie crust) just about every Fall and I’ve never had to cut the gingersnap cookies to fit into the cupcake tin. I’m wondering if my tin is a bit of a different shape. ??? You actually gave it to me when I got married and it bakes everything perfectly. Seriously, it is an amazing muffin pan and I just had to let you know that over 9 years later this baby is going strong! So thank you!! The cookie doesn’t soften up nicely after baking and makes the best cheesecake crust. I’ve made a crust by crumbling gingersnaps before and that is difficult and then wasn’t as yummy as the plain old gingersnap. Love this post and I’ve never had eggnog cheesecake but I’m going to have to try this. Thanks!

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