Eggnog Cheesecakes with Gingersnap Crust
A gingersnap crumb crust topped with a bourbon eggnog cheesecake filling and made in a cupcake tin!
Prep Time20 minutes mins
Freeze/Chill/Cool Time2 hours hrs 20 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cheesecakes
Calories: 279kcal
12 cup muffin tin
small mixing bowl
double boiler
medium mixing bowl
stand or hand mixer
- 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
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!
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.
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