Last holiday recipe of the season! Hard to believe the year is almost over. I feel like I’ve been running around like a maniac since July and I’m still waiting for the fast pace to end. January is going to be super busy with the move and I’m working every Saturday in February, so it looks like I’ll have to wait until March to relax. Luckily I’m loading up on Emergen-C to get through winter.
This past week has been a non-stop blast! I was able to catch up with multiple groups of friends and family to share meals and laughter. At each event I brought a fresh baked good or two. This year I didn’t mess around and brought my mixer to Michigan with me, it was time for some serious baking! And yes, my family is spoiled!
However, between lunches, dinners, family parties, and sleep-overs, my body is feeling run down. Throw in the drive back and forth between Michigan and New York and I’m done. Who would have thought it would be raining both ways in December! It’s time for some salads and couch time.
Before we begin salad time, there are still a few desserts that need to be shown-off. This dessert was probably my favorite of the holiday season! There is strong eggnog flavor; I believe the rum extract plus fresh nutmeg really drove the cheesecake to flavor-town. A Biscoff crust is crispy and tasty, while the lovely dollop of whipped cream sets the whole cheesecake off. Mini cheesecakes maybe my thing in 2014, they’re awesome!
One Year Ago – Chocolate Sugar Cookie Santas
Mini Eggnog Cheesecakes
Adapted from Cooking Classy
Yield – 36 mini cheesecakes
16 Biscoff cookies
2 tablespoons unsalted butter, melted
pinch of salt
16 ounces cream cheese, room temperature
1/4 teaspoon freshly ground nutmeg
1/2 cup sugar
1 1/2 tablespoons flour
3/4 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 cup eggnog
1 1/4 cup heavy cream, cold
2 1/2 tablespoons sugar
extra nutmeg for garnish
- Preheat the oven to 325 ˚F and line 36 mini muffin tins with paper liners.
- Crush the Biscoff cookies into fine pieces and mix into the melted butter with a pinch of salt. Mix with a fork until all the crumbs are moist.
- Add about 1 teaspoon of crust into each tin and press down firmly. I used the end of a rolling pin.
- Bake for 5 minutes and then let cool on a wire rack while you make the filling.
- In the bowl of a stand mixer with a paddle attachment cream the cream cheese until light and fluffy. Add the nutmeg and beat for a few seconds. Beat in the flour and sugar.
- Beat in the eggs one at a time. Scrape the bowl as needed and beat in the extracts.
- Beat in the eggnog. Use a 2-tablespoon scoop to portion the batter on the crusts, fill to the top. Bake for 13 minutes or until set.
- Let cool completely on a wire rack and then refrigerate for at least 2 hours before topping.
- To make the topping beat the heavy cream with the sugar in the bowl of a stand mixer with a whisk attachment until you reach the stiff peak stage.
- Pipe or dollop on each cheesecake and sprinkle with more nutmeg.
- Store in the fridge.