This festive treat is a new way to enjoy eggnog encased in a chewy cheesecake crust.
Makes: 18 servings || Takes: 2 Hours and 40 Minutes
Ingredients
Gingerbread Cookie Cups:
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon ground
1 tsp ginger ground
1/2 tsp cloves ground
1/4 tsp salt
3/4 cup unsalted butter room temperature
1 cup light brown sugar packed
1/4 cup molasses
1 large egg room temperature
Eggnog Cheesecake Filling:
1 cup heavy whipping cream cold
8 oz cream cheese softened
1/2 cup granulated sugar
1/4 cup eggnog
1/4 tsp nutmeg ground
pinch cinnamon ground
Instructions
Gingerbread Cookie Cups:
Preheat oven to 350F and grease 2 regular sized muffin tins.
In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
Reduce speed to low and add in dry ingredients. Mix until combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Eggnog Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
Source: livforcake.com