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Eggnog has a rich history that dates back to the late 14th century, originating in Europe as a warm and creamy drink enjoyed by the aristocracy. It was initially made with milk, eggs, and sherry or wine, and it quickly became associated with holiday celebrations. Over time, eggnog made its way to America, where it was adapted to include rum or bourbon, further entrenching it in holiday traditions.

Mini Eggnog Cheesecakes

Looking for easy cake recipes that pack a festive punch? These mini eggnog cheesecakes offer a delightful blend of creamy texture and nostalgic eggnog flavor, perfect for your holiday gatherings. With a quick brownie recipe option on the side, you can elevate your dessert table effortlessly. EasyCakeRecipes MiniCheesecakes HolidayBaking DessertIdeas FestiveFlavors Afterka QuickBrownieRecipe
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

½ cup powdered sugar

1 cup eggnog

2 large eggs

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

Whipped cream (for topping)

Cinnamon sticks and nutmeg (for garnish)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

    Line the Muffin Tin: Line a 12-cup muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner to form a crust. Bake for 5-7 minutes until lightly golden. Remove and let cool slightly.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the powdered sugar, and then gradually mix in the eggnog.

        Combine Other Ingredients: Add the eggs, vanilla extract, ground nutmeg, and ground cinnamon to the cream cheese mixture. Beat until the batter is smooth and creamy, ensuring not to overmix.

          Fill the Muffin Cups: Divide the cheesecake filling evenly among the prepared muffin cups, pouring it over the cooled crust.

            Bake: Bake the mini cheesecakes in the preheated oven for about 20-25 minutes, or until the edges are set, and the centers are slightly jiggly.

              Cool and Chill: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 3 hours or until fully chilled and set.

                Serve: Before serving, top each cheesecake with a dollop of whipped cream, a sprinkle of nutmeg or cinnamon, and garnish with a small cinnamon stick if desired.

                  Prep Time: 20 minutes | Total Time: 4 hours (including chilling) | Servings: 12