Eggnog Cheesecake
This thick, creamy Eggnog cheesecake is the perfect mini, bite-size holiday dessert. Made with a crispy graham cracker crust and filled with a decadent cream cheese filling.
Servings: 16
Ingredients
Crust
- 14 sheets Graham crackers
- 2 tbsp Coconut or brown sugar
- 8 tbsp Butter melted
- 1/2 tsp Cinnamon
Eggnog Cheesecake Filling
- 4 large Eggs room temperature
- 6 oz Cream cheese room temperature or softened
- 1/2 cup cottage cheese I used full fat
- 1 cup Granular Sugar
- 3 tbsp All Purpose Flour 24 grams
- 1 cup Holiday Nog your choice **
Instructions
- Preheat the oven to 350 F.
- Blend the graham crackers in a food processor until fine.
- Add sugar and cinnamon, and blend to combine.
- Add the melted butter and blend again.
- Pour the mixture evenly into a greased muffin pan, about 1 inch thick - you may have some leftovers.
- Press the crust down tight. You can use a small glass bottle to press down.
- Bake the crust alone for 8 minutes.
- Use a hand mixer to blend the cheesecake filling in a large bowl. Mix everything in a bowl until SMOOTH.
- Bake the cheesecake at 350F for 25 - 30 min **.
- Turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open just a little bit for 10 – 15 minutes. The top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled.
- Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours.
- Serve with whipped cream, crumbled graham cracker, or just as it is! Enjoy!
Notes
** Check the "What is in Holiday Nog" Section in this post to make your own using Whole Milk.
** If you use your homemade Holiday Nog, the consistency of this cheesecake batter might be more liquidy compared to using store-bought eggnog. Therefore, it may need 5 - 10 additional minutes in the oven.
** Make sure your oven is up to temperature. You can either use an oven thermometer, or wait at least 10 minutes when your oven beeps for reaching the target temperature.