0/5
(0 Votes)
Ingredients
- Crust:
- 1 c. graham cracker crumbs (about 6 full sheets)
- 2 tablespoons butter, melted
- 1/2 tablespoon sugar
- 1/4 teaspoon nutmeg
- Filling:
- 12 oz. cream cheese, softened at room temp.
- 1/2 c. sugar
- 1/2 c. eggnog
- 1 tablespoon flour
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 egg
Preparation
Step 1
Preheat oven to 350 degrees. Grease with baking spray, a mini cheesecake pan.
In a food processor, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down on bottom to create an even crust. Bake for 5 minutes.
In a large bowl, 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 with the filling (about 3/4 filled). Bake for 15-18 minutes or until centers are only slightly jiggly. Cool for 1 hour.
Transfer to refrigerator for 4 hours or overnight.
**Serve with fresh sweetened cranberry puree, whipped cream and a dusting of nutmeg. Store in refrigerator.