Hannah's Classic Mini Eggnog Cheesecakes

Hannah-Project Manager:

Baking and cooking are definitely two of my favourite activities, and have been for a long time. Of course, the fact that you get food out of doing it is a huge plus and may have been one of the driving factors behind my passion for it. Christmas baking especially brings back many fond memories. My mom and I always get together for an evening of Christmas baking during the holiday season. The kitchen is always full of laughs and shared jokes in addition to delicious treats as we whirl around the kitchen mixing, whisking, and cooking.

With a rich family legacy of exquisite holiday baking recipes, it was difficult to choose. Each year we try a few new recipes; some stick around and become traditions while others don't make the cut. This year was especially challenging to choose a traditional recipe, so difficult in fact thatI selected a recipe I've never made and has zero family history. This should not be considered a disappointment though, rather a testament to the irresistibility of this recipe. Did it live up to such lofty expectations? Bake it and be the judge! If our empty tupperware of cheesecake crumbs is any indicator, I'd say yes!

 

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Total Time To Make: 30 Min. | Servings: 12 Mini Cheesecakes

 

Ingredients

Crust Ingredients

1 Cup graham cracker crumbs
2 Tbsp unsalted butter, melted
½  Tbsp granulated sugar
¼  Tsp nutmeg

Cheesecake Ingredients

12 oz cream cheese, room temperature
½ Cup granulated sugar
½ Cup eggnog
1 Tbsp all purpose flour
½ Tsp vanilla extract
¼ Tsp nutmeg
¼ Tsp salt
1 Egg

 

Steps

  1. Preheat oven to 350℉. Lightly grease the cavities of a 12 cup mini cheesecake pan.

  2. In a food processor or large bowl, mix crust ingredients. Split evenly between prepared cheesecake cavities.

  3. Firmly press down to create an even crust.

  4. Bake for 5 minutes.

  5. Reduce oven temperature to 325℉.

  6. Meanwhile in a large bowl or stand mixer, mix sugar and cream cheese together.

  7. Add in eggnog, flour, vanilla, nutmeg and salt. Mix until well blended.

  8. Add in egg, mixing only until just combined.

  9. Fill cavities about ¾ full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.

  10. Serve sweetened whipped cream and a light sprinkling of nutmeg.

About the Author

Jake likes writing, fencing, movies, video games, living in Canada, and puns. In fact, he’s actually already “pun”ked you by reading this. He’ll see himself out.…

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