Single serving cheesecakes flavored with nutmeg and spiked with your favorite alcohol.
Prep Time20 minutesmins
Cook Time5 minutesmins
Chill time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Servings: 12individual cheesecakes
Calories: 317kcal
Equipment
small mixing bowl
cupcake pan
double boiler or a heat-safe bowl that fits over a small saucepan
Mixer or whisk
Ingredients
Crusts
2cupsvanilla wafer crumbs
1stickbuttermelted
1teaspoonnutmeg
Cheesecakes
2cupsvanilla melts
1cupheavy cream
¼cupbourbon
2blockscream cheese
Instructions
Preheat oven to 350 F and line a muffin tin with paper liners or spray with nonstick spray.
Combine all crust ingredients in a small bowl until crumbs are well moistened.
Divide the crumb mixture between the 12 muffin cups, and press the crumbs into the bottom of the muffin cups.
Bake crusts for 5-7 minutes. Let cool.
While the crusts are baking and cooling, combine the vanilla melts, cream, and bourbon in the bowl of a double boiler, stirring frequently until melts are fully melted and mixture is smooth.
Remove from heat and cool for at least 15-20 minutes.
Beat in cream cheese until smooth.
Spoon filling on top of cooled crusts filling the cups most of the way to the top.
Chill for at least one hour, longer is better.
Serve chilled and laissez les bons temps rouler!
Notes
If the cream cheese is cold, it may form clumps as you beat it in to the bourbon mixture. It's okay if this happens, it will still taste great! But for a smoother cheesecake, let the cream cheese come to room temperature before adding it in.