package Pillsbury® Ready to Bake!™ sugar cookies
package (8 oz) cream cheese, softened
teaspoon ground cinnamon
teaspoon ground nutmeg
tub whipped cream topping
1.Heat oven to 350°F. Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms. 2.Bake 14-16 minutes. Cool completely, about 15 minutes. 3.Meanwhile, in medium bowl, beat cream cheese, eggnog, sugar, ground cinnamon and ground nutmeg with electric mixer on medium to high speed 3 to 4 minutes until smooth. Using rubber spatula, gently fold in whipped cream topping. 4.Spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 4 hours to set. 5.Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and sprinkle red and green sprinkles on the tops of cheesecakes and serve. 6.Repeat the process for final 12 mini bites.