Ingredients
- Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- Pinch of nutmeg
- Pinch of cinnamon
- 18 cupcake liners
- Cheesecake
- 3 (8 oz.) packages cream cheese, softened
- 1 cup white sugar
- 3 tablespoons flour
- 1 cup eggnog, room temperature
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 cup dulce de leche
Preparation
Step 1
Dulce de Leche:
(4-6 (14 oz.) cans sweetened condensed milk
Directions
Remove all the paper from cans of sweetened condensed milk. Put cans into a large dutch oven or stock pot. Fill pot with water, covering cans by at least one inch. Bring to a boil. Once boiling, turn down to a simmer. Cover slightly with a lid and let simmer for 2-4 hours. The longer it simmers, the thicker the caramel will be. Remove the cans from the water and let cool for one hour. Once cooled open the cans and transfer the caramel to a glass jar. Let cool completely before attaching lids. Keep dulce de leche stored in the refrigerator.)
Preheat oven to 325 degrees. Place liners in muffin tins and spray lightly with non-stick cooking spray. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, melted butter and a pinch of cinnamon and nutmeg. Press about one tablespoon of mixture into the bottom of each muffin cup. With an electric, or stand mixer, beat cream cheese until smooth. Stir in 1 cup sugar, flour, eggnog, and 1/2 teaspoon each of nutmeg and cinnamon; mix well. In a small bowl, whisk together eggs and vanilla and rum extracts. With a wooden spoon, stir by hand into the cream cheese mixture. Fill muffin cups almost to the top with cheesecake batter. Bake in preheate oven for about 15 minutes, or until centers are firm but still slightly wobbly. Turn the oven off and crack the door. Leave the cheesecakes in the oven for another 30-60 minutes. Cool completely before refrigerating. Serve topped with dulce de leche or your favorite carmel sauce.