Eggnog Cheesecake Cupcakes

Name: Eggnog Cheesecake Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 55 min
Yield: 12 serving
Ingredients: 16 Biscoff cookies finely crushed; 2 Tbsp salted butter; 2 (8 oz) pkgs. cream cheese; 1/2 cup granulated sugar; 1 1/2 Tbsp all-purpose flour; 1/4 tsp ground nutmeg; 2 large eggs; 3/4 tsp rum extract; 1/2 tsp vanilla extract; 1/2 cup eggnog; 1 1/4 cups heavy cream; 2 1/2 Tbsp granulated sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 55 mins
Servings
12
Course
Dessert
Cuisine
American

Eggnog Cheesecake Cupcakes

Iris Warren

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Rich and luscious cheesecake with all the festive flavors of spiced eggnog! Made in fun individual servings.

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Ingredients

Servings

Crust

16 Biscoff cookies finely crushed (1 cup)
2 Tbsp salted butter, melted

Cheesecake

2 (8 oz) pkgs. cream cheese, softened
1/2 cup granulated sugar
1 1/2 Tbsp all-purpose flour
1/4 tsp ground nutmeg, plus more for garnish if desired
2 large eggs
3/4 tsp rum extract
1/2 tsp vanilla extract
1/2 cup eggnog

Topping

1 1/4 cups heavy cream
2 1/2 Tbsp granulated sugar

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Instructions

For the crust:
Preheat oven to 325 degrees. In a mixing bowl, using a fork, mix together Biscoff cookies crumbs and butter until mixture is evenly moistened.
Divide mixture evenly among 12 paper lined muffin cups, adding about 1 Tbsp to each cup. Press into an even layer then bake in preheated oven 5 minutes. Remove from oven and allow to cool.
For the cheesecake:
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 second egg. Blend in eggnog.
Tap bowl forcefully against counter top to release some of the excess air bubbles, about 30 times. Divide batter among 12 muffin cups (over crust layer), adding about 1/4 cup batter to each.
Bake in 325 degree oven 20 - 23 minutes until cupcakes barely jiggle in center. Remove from oven and allow to cool 1 hour at room temperature, then cover with plastic wrap and refrigerate 2 hours.
For the topping:
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add 2 1/2 Tbsp granulated sugar and whip until stiff peaks form. Spread over set cheesecake cupcakes and sprinkle lightly with nutmeg if desired. Serve chilled.