Mini Eggnog Cheesecakes

Easy and luscious mini eggnog cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.

Mini Eggnog Cheesecakes

Ingredients:

Crust ingredients:
1C graham cracker crumbs, 6 full sheets 
2 Tbsp unsalted butter, melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg

Cheesecake ingredients:
12oz cream cheese, softened 
1/2C granulated sugar
1/2C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 egg

Directions:
Preheat oven to 350 degrees. Lightly grease the cavities of a 12 cup mini cheesecake pan.

In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.

Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well blended. Add egg, mixing only until just combined. Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.

Serve with sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.