Borrowed from I Wash, You Dry website.
If you’re looking for a tasty dessert recipe that will knock your socks off.
These mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make and are filled to the brim with holiday flavor.
![](http://heavens-2betsy.com/wp-content/uploads/2020/07/Eggnog-Cheesecakes-500x500.jpg)
Eggnog Cheesecakes with Gingerbread Cookie Crust
Mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make
Ingredients
- 1 tube Pillsbury Gingerbread Cookie Dough
- 16 oz cream cheese
- ⅔ cup sugar
- 1 tsp vanilla extract
- 1 dash rum extract
- ⅓ cup plus 1 tbsp Eggnog
- ¼ tsp ground nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F.
- Cut the gingerbread dough into 20 discs and gently press each disc of cookie dough into cupcake liners. Set aside.
- In a large bowl beat your cream cheese and sugar with a mixer until light and fluffy. Add the eggs, vanilla, rum extract, eggnog, nutmeg and pinch of salt. Mix until blended. Scoop into prepared cups.
- Bake for 20 to 25 minutes. Remove from oven and let cool completely. Store covered in fridge until ready to eat. Enjoy!
Notes
Serve with a dollop of whip cream and sprinkle of cinnamon on top if desired!
Nutrition
- Calories: 113 kcal
- Carbohydrates: 8 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 41 mg
- Sodium: 82 mg
- Potassium: 37 mg
- Sugar: 8 g
- Vitamin A: 328 IU
- Calcium: 26 mg
- Iron: 1 mg
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