Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes

Product Code: R0305

The recipe for Eggnog Mini Cheesecakes was Showcased in December 2017 on our OneFlavorFiveWays.com 

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INGREDIENTS

Crust:
1 ½ cups finely ground ginger snap cookies
(about 30 cookies)
3 Tbsp granulated sugar
4 Tbsp butter, melted
Filling:
2 8-oz. packages cream cheese, softened
¾ cup granulated sugar
2 Tbsp flour
¼ tsp salt
¾ cup whole milk
2 large eggs
1 large egg yolk
1 tsp LorAnn Super-Strength Eggnog Flavor
1 tsp LorAnn Madagascar Vanilla Bean Paste or
Vanilla Extract
Garnish:
Ground nutmeg or powdered sugar for dusting
Raspberries or sliced strawberries

DIRECTIONS

  1. Preheat oven to 325° F. Line 18 standard-size muffin cups with paper cupcake liners.
  2. Fill a pie pan or other baking pan 2/3 full with water and place on lowest rack in oven. This will create steam and help the cheesecakes cook evenly.
  3. Stir together crust ingredients. Divide evenly between muffin cups and press into the bottom of each.
  4. Using a hand mixer or stand mixer with a paddle attachment, beat cream cheese on medium speed until fluffy. Beat in sugar, flour and salt.
  5. In a separate bowl, combine milk, eggs, yolk, LorAnn Eggnog Flavor and vanilla extract (no need to stir).
  6. With the mixer on low, slowly add the liquid mixture to the cream cheese. When half of it is incorporated, stop and scrape the sides and bottom of bowl. Continue adding the mixture until the rest of the ingredients are incorporated evenly. Pour mixture into muffin cups, filling each almost to the top. Place into oven.
  7. To determine when baking is done, gently move pan back and forth. The center of each cake should jiggle only slightly when ready, typically about 20–25 minutes. Be careful not to overbake! Remove tins from oven and set on a wire rack to cool.
  8. Refrigerate cheesecakes at least 4 hours.
  9. Just before serving, lightly dust cheesecakes with nutmeg or powdered sugar and top with raspberries or sliced strawberries. Refrigerate for up to 4 days.
Serving Size: 18 mini cheesecakes


Mini Eggnog Cheesecakes


Mini Eggnog Cheesecakes
By
Mini cheesecakes flavored with LorAnn's Madagascar Vanilla Bean Paste and LorAnn's Eggnog flavoring. Made with a gingersnap crust and topped with strawberries. Perfect for a holiday party!
Ingredients
  • Crust
  • 1 ½ cups finely ground ginger snap cookies
  • (about 30 cookies)
  • 3 Tbsp granulated sugar
  • 4 Tbsp butter, melted
  • Filling
  • 2 8-oz. packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 Tbsp flour
  • ¼ tsp salt
  • ¾ cup whole milk
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp LorAnn Super-Strength Eggnog Flavor
  • 1 tsp LorAnn Madagascar Vanilla Bean Paste or
  • Vanilla Extract
  • Garnish
  • Ground nutmeg or powdered sugar for dusting
  • Raspberries or sliced strawberries
1. Preheat oven to 325° F. Line 18 standard-size muffin cups with paper cupcake liners.2. Fill a pie pan or other baking pan 2/3 full with water and place on lowest rack in oven. This will create steam and help the cheesecakes cook evenly.3. Stir together crust ingredients. Divide evenly between muffin cups and press into the bottom of each.4. Using a hand mixer or stand mixer with a paddle attachment, beat cream cheese on medium speed until fluffy. Beat in sugar, flour and salt.5. In a separate bowl, combine milk, eggs, yolk, LorAnn Eggnog Flavor and vanilla extract (no need to stir).6. With the mixer on low, slowly add the liquid mixture to the cream cheese. When half of it is incorporated, stop and scrape the sides and bottom of bowl. Continue adding the mixture until the rest of the ingredients are incorporated evenly. Pour mixture into muffin cups, filling each almost to the top. Place into oven.7. To determine when baking is done, gently move pan back and forth. The center of each cake should jiggle only slightly when ready, typically about 20–25 minutes. Be careful not to overbake! Remove tins from oven and set on a wire rack to cool.8. Refrigerate cheesecakes at least 4 hours.9. Just before serving, lightly dust cheesecakes with nutmeg or powdered sugar and top with raspberries or sliced strawberries. Refrigerate for up to 4 days.
Prep time:
Cook time:
Total time:
Yield: 18 mini cheesecakes
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