Mini Eggnog Cheesecakes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Caramel sauce

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 1/2 tbsp Flour
  • 1 tsp Nutmeg, ground
  • 1 Pinch Salt
  • 1/2 cup Sugar
  • 1 Whipped cream

• Snacks

  • 12 Gingersnap cookies

• Dairy

  • 16 oz Cream cheese

• Beer, Wine & Liquor

  • 1/3 cup Eggnog

Found on delish.com

Description

Ingredients

• 16 oz. cream cheese, softened to room temperature
• 1/3 c. eggnog
• 1/2 c. sugar
• 2 eggs
• 1 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 1 1/2 tbsp. flour
• 1 Pinch salt
• 12 gingersnap cookies
• Whipped cream, for serving
• Caramel sauce, for serving

Directions

• Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.Place a gingersnap cookie at the bottom of each cup.In a large bowl, beat cream cheese and sugar until evenly combined.Add eggnog and vanilla. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.