This recipe was supposed to be made as mini cheesecakes, but I forgot to pack my mini pans and ended up just making a larger one and adjusting the baking time. That’s why it looks a little on the thinner side. My boys don’t really care for eggnog, but they really liked this cheesecake. The homemade whipped cream really make it! Tis the season to embrace the flavors of the holiday’s.
(Adapted from Baked by Rachel)
1 C 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
12 oz cream cheese room temperature
1/2 C granulated sugar
1/2 C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 large egg
Preheat oven to 350°F. 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.
Reduce oven temperature to 325°F.
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.