Dessertscookingclassy5.0
Eggnog Cheesecake Cupcakes
Rich and luscious cheesecake with all the festive flavors of spiced eggnog! Made in fun individual servings.
👥 12 Servings⏱️ Prep & Cook: 3h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- whisk
📝 Preparation Steps
1
For the crust:
2
Preheat oven to 325 degrees. In a mixing bowl, using a fork, mix together Biscoff cookies crumbs and butter until mixture is evenly moistened.
3
Divide mixture evenly among 12 paper lined muffin cups, adding about 1 Tbsp to each cup. Press into an even layer then bake in preheated oven ⏱️ 5 minutes. Remove from oven and allow to cool.
4
For the cheesecake:
5
In a small mixing bowl, whisk together granulated sugar, flour and nutmeg. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, whip cream cheese mixture just until smooth.
6
Mix in eggs one at a time, blending just until combined after each addition and adding in rum extract and vanilla extract with second egg. Blend in eggnog.
large eggs2
7
Tap bowl forcefully against counter top to release some of the excess air bubbles, about 30 times. Divide batter among 12 muffin cups (over crust layer), adding about 1/4 cup batter to each.
8
Bake in 325 degree oven ⏱️ 20 - 23 minutes until cupcakes barely jiggle in center. Remove from oven and allow to cool ⏱️ 1 hour at room temperature, then cover with plastic wrap and refrigerate ⏱️ 2 hours.
9
For the topping:
10
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add 2 1/2 Tbsp granulated sugar and whip until stiff peaks form. Spread over set cheesecake cupcakes and sprinkle lightly with nutmeg if desired. Serve chilled.
Tbsp granulated sugar2 1/2
Nutrition Facts
calories
348 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
202 mg
protein Content
4 g
cholesterol Content
114 mg
carbohydrate Content
23 g
saturated Fat Content
16 g
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