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Eggnog Cheesecakes with Gingerbread Cookie Crust

Shawn Syphus
Mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make
Print Recipe
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Servings 20

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