Eggnog Cheesecake

These little cheesecakes were the last of my holiday baking extravaganza! And boy were they great! I highly recommend snatching up the last of the eggnog and making these!! The homemade whipped cream got a ton of compliments too!

Taste: Really delicious! I think everyone secretly loves Biscoff cookies, so it was a nice surprise. The cheesecake had just a hit on eggnog, which was really good and festive. Everyone was obsessed with the homemade whipped cream.
Texture: Moist! 
Would I make these again?: Yes, definitely! They are the perfect size for a party.

Mini Eggnog Cheesecakes

Found: Gingerbread Bagels

Biscoff Cookie Crust
1/2 package of Biscoff cookies
1/4 teaspoon ground cinnamon
1 Tablespoons sugar
4 Tablespoons unsalted butter, melted

[If you can not find Biscoff use the crust recipe below]
Graham Cracker Crust
7 sheets graham crackers
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
4 Tablespoons unsalted butter, melted

Eggnog Cheesecake Filling
12 ounces softened cream cheese (1 1/2 blocks)
1/2 cup sugar
1 1/2 Tablespoons all-purpose flour
1 large egg, at room temperature
1/2 cup eggnog
1 Tablespoon dark rum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 300 degrees.
In a food processor, grind up 1/2 package of biscoff cookies. Put the cookie crumbs into a bowl. Add 1 Tablespoon of sugar and 1/4 teaspoon of ground cinnamon. Mix to combine.
Pour 4 Tablespoons of melted unsalted butter over the Biscoff cookie crumb mixture and stir to combine.Using a Tablespoon, place 1 Tablespoon of the Biscoff cookie crumb mixture into the bottom of each cupcake liner. Press the cookie crumbs down with your hand to create a crust for each mini cheesecake. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix 12 ounces of softened cream cheese (that’s 1 1/2 packages). Mix until the cream cheese is smooth. Add 1/2 cup of sugar and 1 1/2 Tablespoons of flour. Mix to combine. Slowly pour in 1/2 cup of eggnog. Now add in 1 large egg that’s at room temperature. Mix! Add in 1 Tablespoon of dark rum. Combine the ingredients but be careful not to overmix.

Line a cupcake pan with cupcake liners.Using an ice cream scooper, scoop the cheesecake mixture into each cupcake liner. Fill each one almost to the top.

Bake at 300 degrees for about 27-30 minutes.

Don’t worry if the cheesecakes crack in the oven. They will probably do this. Once they’re refrigerated, the cracks will disappear! Promise!

Once the cheesecakes are done baking, place the cupcake pan in the refrigerator to chill overnight. (I only chilled them a couple hours.)

Then once they’re completely chilled, top with whipped cream if you like. And enjoy!

Whipped Cream
1 cup heavy whipping cream
3 Tablespoons sugar
1/2 teaspoon vanilla extract

In a large mixing bowl with the whisk attachment (a handheld mixer works fine) mix 1 cup of heavy whipping cream on high speed. While the heavy whipping cream is mixing, slowly add in the 3 Tablespoons of sugar and then the 1/2 teaspoon of vanilla extract. Continue mixing on high speed until stiff peaks form.