Christmas is so near I can feel it! Yes, I am one of those early bird Christmas-ers. I’ve bought most of my Christmas gifts already and I have everything set for the (hopefully) snowy season. The colours get so much more vibrant and festive, from the dull browns and oranges of fall to red green and white everywhere. And as I told you before in my Eggnog Post, what’s more festive than eggnog?! Adding eggnog to cheesecakes may have been the best thing I did this week.
The eggnog really transforms the flavour of the cheesecake, lending to a bit of booze and a lot more creaminess. The mini eggnog cheesecakes become fragrant with the smell of cinnamon and nutmeg and end up with a melt-in-your-mouth feeling. What tops these off is the gingersnap crust, which creates almost like a cookie crust at the base of the cheesecakes. Talk about delicious! I single-handedly went through most of these (shh!) and imagined myself roasting chestnuts by the fire. Talk about the perfect Christmas movie…
Mini Eggnog Cheescakes with Gingersnap Crust
Ingredients for the crust
- 1 cup cinnamon graham cracker crumbs (or add 1/2 teaspoon of cinnamon)
- 2 teaspoons of ginger
- 1/2 teaspoon nutmeg
- 3 tbsp of melted butter
- 2 tsp sugar, mixed in afterwards
Ingredients for the filling
- 1 packet (8oz) cream cheese
- 2 eggs
- 1/3 cup sugar
- 1/4 cup eggnog
- 1/3 cup whipping cream
- 2 tbsp sugar
- Preheat oven to 350 degrees F.
- In a food processor, mix graham cracker crumbs, sugar, ginger and melted butter until well combined. Divide crumb mixture evenly between the mini cheesecake pan's 12 slots.
- Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
- Bake for 10 minutes.
- Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
- Add the eggnog. For eggnog recipe, see here
- Spoon cream cheese mixture into each hole (they should be 3/4 filled).
- Bake for 18 - 20 minutes.
- Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
- Allow to cool completely and then chill in the fridge for at least 2 hours.
- Mix the whipping cream and sugar on high until fluffy, about 4 minutes (don't over mix!)
- Top the cheesecake with whipped cream. Enjoy!