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eggnog shortbread mini cheesecakes

(1 rating)
Recipe by
mary Armstrong
San Antonio, TX

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!

(1 rating)
yield serving(s)
prep time 25 Min
cook time 20 Min

Ingredients For eggnog shortbread mini cheesecakes

  • 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 lg
    egg, plus 2 egg yolks
  • 1/2 c
  • 1/4 c
    rum or 1 1/2 teaspoon rum flavoring

How To Make eggnog shortbread mini cheesecakes

  • 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.

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