Eggnog Cheesecakes with Gingersnap Crust
A gingersnap crumb crust topped with a bourbon eggnog cheesecake filling and made in a cupcake tin!
Servings: 12 cheesecakes
Calories: 279kcal
Equipment
- 12 cup muffin tin
- small mixing bowl
- double boiler
- medium mixing bowl
- stand or hand mixer
Ingredients
- 2.5 cups gingersnaps crumbs
- 1 stick butter melted
- 2 cups vanilla melts
- 1 cup eggnog
- ¼ cup bourbon optional
- 2 8 oz blocks cream cheese
Instructions
- Spray muffin tin with nonstick spray or line with paper liners.
- Combine gingersnap crumbs and melted butter until crumbs are well moistened.
- Divide the crumbs evenly among the 12 muffin cups, and press into the bottom of the cups.
- Freeze the crusts for one hour.
- While the crusts are freezing, combine the vanilla melts, eggnog, and bourbon in a double boiler, heating over medium-low and stirring until smooth.
- Remove from heat and cool the mixture for 15-20 minutes.
- Beat the cream cheese into the cooled eggnog mixture until smooth.
- Spoon on top of frozen crusts, and refrigerate for at least one hour until set.
- Serve cold and enjoy!
Notes
If you prefer, you can bake the gingersnap crumb crusts for 5-7 minutes at 350° F instead of freezing. Cool completely before adding the eggnog cheesecake filling.
Set out the cream cheese before you start making these cheesecakes so that it's not as cold when you beat it into the eggnog mixture. It may also beat in easier if cut into smaller pieces.
Nutrition
Calories: 279kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 220mg | Potassium: 119mg | Fiber: 1g | Sugar: 17g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 2mg
