Mini Eggnog Gingersnap Cheesecakes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Flour
  • 8 1/2 tbsp Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1 Reddi-wip or whipped cream
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 3/4 cup Gingersnap cookies
  • 1/4 cup Graham cracker crumbs

• Dairy

  • 3 tbsp Butter
  • 12 oz Cream cheese

• Beer, Wine & Liquor

  • 1/2 cup Eggnog

Found on sparklelivingblog.com

Description

Ingredients

• For the crust:
• 3/4 cup crushed gingersnap cookies
• 1/4 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1/2 tablespoon granulated sugar
• For the Cheesecake:
• 12 ounces softened cream cheese
• 1/2 cup granulated sugar
• 1/2 cup eggnog
• 1 tablespoon flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg
• Reddi-wip or whipped cream for topping

Directions

• Heat oven to 350F. Mix together cookie and cracker crumbs, butter and 1/2 tablespoon of sugar in a bowl. Grease the mini cheesecake pan. Place approximately one heaping tablespoon of the crumb mix in each section of the mini cheesecake pan. Pat down the crumb mix well and bake for five minutes. Remove from oven and set aside. Turn the oven down to 325F.
• Using a mixer, mix all the cheesecake ingredients except for the egg. Add the egg last and mix until just blended. Fill the mini cheesecake cups until they are 3/4 full. There might be remaining cheesecake batter. Bake at 325F for 15-18 minutes. Pull from the oven and let cool. Place in refrigerator for at least one hour prior to serving.
• Top with whipped topping and enjoy!