Eggnog Shortbread Mini Cheesecakes
I brought it to our Thanksgiving potluck and served cherry pie topping as an option for those who love cherries.
It was a hit!! Try it see what you think!
- 1 pkg
- pecan shortbread cookies (14 -15 ounce pkg) i used keebler's pecan shortbread cookies
- 6 Tbsp
- melted unsalted butter
- 3 pkg
- 8 ounces each, cream cheese
- 2/3 c
- 1/4 c
- 1/2 tsp
- 1/4 tsp
- 1 large
- egg, plus 2 egg yolks
- 1/2 c
- 1/4 c
- rum or 1 1/2 teaspoon rum flavoring
In food processor add all cookies and pulse until you have a nice fine crumb.
Put about 1 tablespoon of crumbs into each liner filled cake tin. Pat with fingers out to edges of liner. Bake at 350 degrees for about 5 minutes or til just light brown. Remove set aside.
Bake for 15-20 minutes, or until just set in the center. The tops may crack.
Cool to room temp and refrigerate until serving. These are best made a day ahead to allow all the flavors to meld. Serve with favorite fruit topping or plain.
Add filling into crust, spread level. Bake for 45 minutes, or until just set in the middle. While warm, run a thin spatula between pan and crust. Cool to room temp and refrigerate until serving. Serve with fruit topping optional.