Mini Eggnog Cheesecakes
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Do you watch Last Resort? It’s one of those new shows we decided to give a chance and we’re pretty much hooked. Only this week, for the first time, I kept expecting Scott Speedman’s character to morph into a creepy hyrbid werewolf creature or for Felicity to come strolling up on the beach. I guess the good thing is that he plays different roles, unlike so many other actors that basically play the same role in every show or movie they’re ever in. Nice range but still strange. I think I like him best in Last Resort though.
Before we get carried away here… these cheesecakes should absolutely be on your holiday party menu. Mini eggnog cheesecakes, topped off with homemade sweetened whipped cream, a dusting of nutmeg and served on top of a drizzle of tart cranberry puree. It’s a simple but luscious treat that you won’t want to share.
I think mini desserts are my new favorite thing. Add them to the same category as cupcakes and cookies. Betcha can’t eat just one. I do love a full pie but there’s just something great about individual servings. No slicing required. You can prep the dessert table and have your guests serve themselves. You shouldn’t be slaving away at your own party anyway. Sit back and enjoy with a glass of spiked eggnog or cider, and of course one of these mini eggnog cheesecakes. Tis the season.
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SaveYield: Makes 12 mini cheesecakes
Cook Time: 15-18 minutes
Mini Eggnog Cheesecakes
Ingredients:
Crust ingredients:
1C graham cracker crumbs, roughly 6 full sheets store bought graham crackers
2 Tbsp unsalted butter, melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg
Cheesecake ingredients:
12oz cream cheese, room temperature
1/2C granulated sugar
1/2C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 egg
Directions:
Preheat oven to 350 degrees. Lightly grease the cavities of a 12 cup mini cheesecake pan
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.
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 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.
Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.
Check out these other mini cheesecake recipes:
Mini lemon-lime cheesecakes
Mini coffee cheesecakes with caramel whipped cream
Mini pumpkin cheesecakes with gingersnap crust
Mini red velvet cheesecakes
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These sound so delicious and perfect for the Holiday season!
Ooh these look amazing!!!
I love mini desserts too! These sound incredible..to say Im obsessed with all things eggnog is a bit of an understatement! I can’t wait to try these!
These are beautiful!! I’m so in love with eggnog desserts :)
These are stunning. I love the contrast of the cranberry puree too! Great touch.
Great, I know just added more baking items to my wish list ;) I love mini deserts, blaming Abby Dodge for that one with her new cookbook, but my husband will swoon over the fact that they are egg nog. We have gone through a lot of egg nog since it arrived at Costco….
Be still my heart. I really want to make these…tomorrow actually. But, alas, I don’t own a mini cheesecake pan. I do, however, have a mini muffin pan. Thoughts? I think I might try it (but promise not to blame you if they don’t come out…I hate those people ;-)
Rachel — December 14th, 2012 @ 8:42 pm
You could definitely try them out in a muffin pan instead! I’ve made some that way in the past before having this pan – I used a regular sized muffin tin though, not mini. Obviously the sizing will be slightly different but the cook time should be similar. The only thing I’d recommend is to use muffin liners since they could otherwise be hard to get out of the pan. I hope you like them! :)
10-4…I have mini liners for my mini muffin tin. Hooray! All systems are go. I’ll let you know. There is no way possible we won’t love them.
These are too cute!!
I really love these! I’m going to make them this week. I’m not that skilled yet, but, I’m going to do my best. Wish me luck :)
these look so cute and delicious!
Stunning photos! You are making me huuuuuungry :)
It look so delicious.Love it very much.Perfect for the holidays!!!
Too cute! I agree that mini servings are great for parties. Much easier.
this looks awesome
These mini cheesecakes are adorable and sound delicious! Can’t wait to try these for the holidays. Also a mini cheesecake pan sounds ingenious, how have I never come across them before!
I was wondering how long I should bake it if I were to make a single 9-inch cake instead?
Rachel — December 17th, 2012 @ 2:54 pm
Hi Elisa- This recipe is for 12 mini cheesecakes, so both the ingredients and time would be off should you try it in a larger pan.
I just finished making these in a regular size muffin tins. Makes about 16-18
These mini cheesecakes were exactly what I was looking for! Thanks for sharing!!
Is there a recipe for the sweetend cranberry puree?
Rachel — December 19th, 2012 @ 2:30 pm
You can follow this recipe: http://www.bakedbyrachel.com/2012/11/orange-cranberry-sauce/ Halve it, exclude orange, puree and press through a mesh strainer if desired for a smoother consistency.
I baked these this morning but mine collapsed. Any ideas as to what I might have done wrong? Taste delicious though.
Rachel — December 21st, 2012 @ 2:46 pm
It could have been any number of things – pan not greased enough so the sides stuck and the center sank, pan greased too much, chilled rapidly, etc.
donna giblin — December 24th, 2012 @ 8:56 am
They didn’t stick so possibly greased too much and definitely didn’t cool to rapidly as they sank immediately upon coming out of the oven. I will definitely try them again at some point in the future, the taste was fabulous. I also made whipped cream and added some eggnog to it for some additional flavor…..delish. Also , just for those who might not have a mini cheesecake pan, I made some in small tartlet pans with removable bottoms and they came out perfect.
I have left-over eggnog from our NYE party and am going to make these today!