Description
Eggnog Cheesecakes with a Gingerbread Cookie Crust are rich, creamy, and filled with warm holiday flavors. Mini cheesecakes sit on a spiced gingerbread cookie base and are infused with nutmeg and eggnog for the perfect festive dessert.
Ingredients
-
- Gingerbread Cookie Crust:
- 1 1/2 cups crushed gingerbread cookies
- 4 tbsp melted butter
- 1 tbsp sugar (optional)
-
- Eggnog Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 cup eggnog
- 2 large eggs
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Topping (optional):
- Whipped cream
- Nutmeg or cinnamon sprinkle
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix crushed gingerbread cookies with melted butter (and sugar if using). Press 1–2 tablespoons into the bottom of each liner to form the crust.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggnog, eggs, cornstarch, vanilla, nutmeg, and cinnamon; mix until creamy.
- Pour cheesecake batter over the crusts, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until centers are set but still slightly jiggly.
- Cool completely, then refrigerate at least 2 hours.
- Top with whipped cream and a sprinkle of nutmeg before serving.
Notes
- Use store-bought gingerbread cookies or gingersnaps for the crust.
- Mini cheesecakes freeze well—thaw in the fridge when ready to serve.
- Add a drizzle of caramel sauce for extra holiday sweetness.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American