Eggnog Shortbread Mini Cheesecakes

2
mary Armstrong

By
@emit1961

I found this recipe in a magazine but made several changes. The orignal called for a graham cracker crust and did not use eggnog or rum.

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
48 (cupcake size)
Prep:
25 Min
Cook:
20 Min

Ingredients

  • 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
    sugar
  • 1/4 c
    cornstarch
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1 large
    egg, plus 2 egg yolks
  • 1/2 c
    eggnog
  • 1/4 c
    rum or 1 1/2 teaspoon rum flavoring

How to Make Eggnog Shortbread Mini Cheesecakes

Step-by-Step

  1. Heat oven to 350 DF. Put cupcake liners in cupcake pan.

    In food processor add all cookies and pulse until you have a nice fine crumb.
  2. In medium bowl, put cookie crumbs and melted butter stir until well combined.

    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.
  3. In a large bowl, beat cream cheese until smooth. About 5 minutes. In another bowl blend 2/3 cup sugar, cornstarch, cinnamon and nutmeg. On low speed, beat into cream cheese. Increase speed to medium; beat in egg, then yolks. Beat well after each addition. Beat in eggnog and rum.
  4. Pour filling into crusts, I used a 1/4 cup measure and filled to about 1/4 inch from the the top. Spread level.

    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.
  5. To make one cheesecake, press cookie crumbs into bottom and up the side of a 9-inch springform pan. Bake for 10 minutes, cool slightly.
    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.

Printable Recipe Card

About Eggnog Shortbread Mini Cheesecakes

Course/Dish: Cakes




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