Mini Eggnog Cheesecakes

Wednesday, November 20, 2013

  • 1 cup graham cracker crumbs, roughly 6 full sheets store bought graham crackers
  • 2 tablespoon unsalted butter, melted
  • ½ tablespoon granulated sugar
  • ¼ teaspoon nutmeg
  • 12oz cream cheese, room temperature
  • ½ cup granulated sugar
  • ½ cup eggnog
  • 1 tablespoon all purpose flour
  • ½ teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 egg


  1. Preheat oven to 350 degrees. Lightly grease the cavities of a 12 cup muffin or cheesecake pan.
  2. In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.
  3. Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well blended. Add egg, mixing only until just combined. Fill cavities ¾ full. Bake for 15-18 minutes or until centers are only slightly jiggly.
  4. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.
  5. Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.

    Makes 12 small cakes.

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