How To Make Eggnog Cheesecake Cupcakes
This individually served eggnog cheesecake comes with a cookie crust, rich nutmeg-spiced cream cheese filling, and a whipped cream topping.
Preheat oven to 325 degrees F.
In a mixing bowl, using a fork, mix together Biscoff cookies crumbs, and butter until the mixture is evenly moistened.
Divide mixture evenly among 12 paper-lined muffin cups, adding about 1 tablespoon to each cup.
Press into an even layer then bake in preheated oven for 5 minutes. Remove from oven and allow to cool.
In a small mixing bowl, whisk together granulated sugar, flour, and nutmeg. Add cream cheese to a large mixing bowl.
Then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, whip cream cheese mixture just until smooth.
Mix in eggs one at a time, blending just until combined after each addition and adding in rum extract and vanilla extract with the second egg. Blend in eggnog.
Tap bowl forcefully against the countertop to release some of the excess air bubbles, about 30 times. Divide batter among 12 muffin cups (over crust layer), adding about ¼ cup batter to each.
Bake in a 325-degree F oven for 20 to 23 minutes until cupcakes barely jiggle in the center.
Remove from oven and allow to cool for 1 hour at room temperature, then cover with plastic wrap and refrigerate for 2 hours.
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add 2½ tablespoons of granulated sugar and whip until stiff peaks form.
Spread over set cheesecake cupcakes and sprinkle lightly with nutmeg if desired. Serve chilled.
- Calories: 300.30kcal
- Fat: 25.30g
- Saturated Fat: 14.77g
- Trans Fat: 0.08g
- Monounsaturated Fat: 6.85g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 14.87g
- Fiber: 0.04g
- Sugar: 13.73g
- Protein: 4.40g
- Cholesterol: 117.88mg
- Sodium: 180.31mg
- Calcium: 72.51mg
- Potassium: 101.98mg
- Iron: 0.37mg
- Vitamin A: 276.01µg
- Vitamin C: 0.31mg
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