Side Pannel
Eggnog Cheesecake Bites
Eggnog Cheesecake Bites
- Recipe Submitted by maryjosh on 11/09/2017
Ingredients List
- 1 1/2 cups gingersnap cookie crumbs (use a food processor to process into fine grounds)
- 3/4 cup + 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2 large eggs
- 1 egg yolk
- 3/4 cup eggnog
- 4 teaspoons rum or brandy
- 1 teaspoon vanilla extract
- 4 1/2 teaspoons all-purpose flour
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/4 teaspoon salt
Directions
Preheat oven to 350 degrees Fahrenheit then grease a 9-inch square baking pan with baking spray (the kind with flour in it) then line the baking pan with parchment paper overhanging the sides. Set aside.
In a small bowl, stir together gingersnap crumbs with melted butter and 3 tablespoons of granulated sugar then press into the bottom of the prepared baking pan. Bake for 12 minutes or until golden on the edges. Remove from oven and set aside to cool.
In meantime, beat the cream cheese in the bowl of a stand mixer for 2 minutes, or until fluffy. Add the remaining 3/4 cup of sugar and beat until smooth. Add the eggs, yolk, eggnog, liquor, vanilla extract, flour, and nutmeg and beat until smooth and combined.
Pour the filling over the now chilled crust.
Set the baking pan in a larger pan and add enough hot water so it comes halfway up the sides of the cheesecake pan.
Bake for 45-60 minutes, or until just set. Carefully baking pan from water bath and transfer pan to a wire rack to cool for 30 minutes. After 30 minutes, refrigerate for at least 4 hours or overnight.
Cut into your favorite bite-sized squares and lightly dust the tops with additional ground or fresh nutmeg. Store leftovers in an airtight container in the refrigerator.
In a small bowl, stir together gingersnap crumbs with melted butter and 3 tablespoons of granulated sugar then press into the bottom of the prepared baking pan. Bake for 12 minutes or until golden on the edges. Remove from oven and set aside to cool.
In meantime, beat the cream cheese in the bowl of a stand mixer for 2 minutes, or until fluffy. Add the remaining 3/4 cup of sugar and beat until smooth. Add the eggs, yolk, eggnog, liquor, vanilla extract, flour, and nutmeg and beat until smooth and combined.
Pour the filling over the now chilled crust.
Set the baking pan in a larger pan and add enough hot water so it comes halfway up the sides of the cheesecake pan.
Bake for 45-60 minutes, or until just set. Carefully baking pan from water bath and transfer pan to a wire rack to cool for 30 minutes. After 30 minutes, refrigerate for at least 4 hours or overnight.
Cut into your favorite bite-sized squares and lightly dust the tops with additional ground or fresh nutmeg. Store leftovers in an airtight container in the refrigerator.
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