Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
Crust
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Pinch of nutmeg
Pinch of cinnamon
18 cupcake liners
Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup white sugar
3 tablespoons flour
1 cup eggnog, room temperature
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup dulce de leche (recipe here) or carmel sauce
Directions
Preheat oven to 325 degrees. Place liners in muffin tins and spray lightly with non-stick cooking spray. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, melted butter and a pinch of cinnamon and nutmeg. Press about one tablespoon of mixture into the bottom of each muffin cup. With an electric, or stand mixer, beat cream cheese until smooth. Stir in 1 cup sugar, flour, eggnog, and 1/2 teaspoon each of nutmeg and cinnamon; mix well. In a small bowl, whisk together eggs and vanilla and rum extracts. With a wooden spoon, stir by hand into the cream cheese mixture. Fill muffin cups almost to the top with cheesecake batter. Bake in preheate oven for about 15 minutes, or until centers are firm but still slightly wobbly. Turn the oven off and crack the door. Leave the cheesecakes in the oven for another 30-60 minutes. Cool completely before refrigerating. Serve topped with dulce de leche or your favorite carmel sauce.
Let's Dish
My husband loves eggnog and cheesecake, so when I saw a recipe for eggnog cheesecake, I knew I had to try it. This can also be baked in a springform pan. You'll want to increase the cooking time to about an hour. I love doing cheesecake in individual servings though. Then I can bake the cheesecakes ahead of time, freeze them, and just defrost what I need. Plus, they're cute! A few tricks for making cheesecake: to help prevent a cracked top, don't beat too much air into your batter. Also, try putting a pan of hot water in the stove while your cheesecake bakes. I've also found greasing the sides of my pan helps the cheesecake pull away from the sides of the pan more easily as it cools, which also helps prevent cracking. Even if you do end up with a few cracks, these are so delicious no one will mind. And you can always cover up any mistakes with some dulce de leche!
Who Dished It Up First
Adapted from allrecipes.com
For the love of my hips! This looks amazing!
ReplyDeleteUm, you had me at egg nog. We are so making this! We love egg nog in our house.
ReplyDeletewhen we were going back and forth on themes for Merry mondays eggnog was open for discussion... I quickly nixed it bc I had NO idea what else to add it to... Thanks for a great recipe!
ReplyDeletep.s. my mouth is still watering over that caramel
I just baked with eggnog for the first time last weekend...I can tell it's definitely going to be an obsession this winter! This cheesecake looks divine!
ReplyDeleteFantastic! Wow eggnog cheesecake, how creative. So cute as minis.
ReplyDeleteI LOVE mini cheesecakes, and I enjoy the taste of eggnog, so these eggnog cheesecakes are right up my alley :). Thanks for sharing this recipe!
ReplyDeletePerfect sized so you get to indulge but not so much so that you feel the guilt afterward. ;)
ReplyDeleteThis looks SO good and I love the dulce de leche on the top! yum!
ReplyDeleteI have never heard of eggnog cheesecake. But I love eggnog and I love cheesecake, so I bet the two together are amazing.
ReplyDeleteI'm not a huge eggnog fan, but I love cheesecake more than any other cake. I'm so trying this.
ReplyDeleteI am seriously loving all the eggnog posts!
ReplyDelete~ingrid
What temperature did you turn the oven to?
ReplyDelete