Is their a better way to start out the day than with Cheesecake? No, probably not :). Seeing as it was Thanksgiving these are what I ate for breakfast. It’s a good thing Thanksgiving only comes once a year so I’m not tempted to eat cheesecake for breakfast too often. It was basically like drinking eggnog for breakfast anyway (which still isn’t what we’d consider healthy but it’s also another delicious breakfast choice, especially when it’s a holiday – or near a holiday).
I couldn’t believe how much these tasted just like eggnog. Of course, when I made them, that was what I was going for, eggnog flavor but these things are full of it. If you like eggnog, basically without a doubt, you’ll love these! They are amazingly creamy, deliciously sweet, they’re perfectly complimented with a Biscoff cookie crust (a combo I was hoping would be amazing together and yes it is), and they have just the right amount of nutmeg. Looking for a perfect Christmas dessert? Look no further, these have got you covered. Enjoy!
Eggnog Cheesecake Cupcakes
- 16 Biscoff cookies finely crushed (1 cup)
- 2 Tbsp salted butter , melted
- 2 (8 oz pkgs) cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 Tbsp all-purpose flour
- 1/4 tsp ground nutmeg , plus more for garnish if desired
- 2 large eggs
- 3/4 tsp rum extract
- 1/2 tsp vanilla extract
- 1/2 cup eggnog
- 1 1/4 cups heavy cream
- 2 1/2 Tbsp granulated sugar
For the crust:
Preheat oven to 325 degrees. In a mixing bowl, using a fork, mix together Biscoff cookies crumbs and butter until mixture is evenly moistened. Divide mixture evenly among 12 paper lined muffin cups, adding about 1 Tbsp to each cup. Press into an even layer then bake in preheated oven 5 minutes. Remove from oven and allow to cool.
For the cheesecake:
In a small mixing bowl, whisk together granulated sugar, flour and nutmeg. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, whip cream cheese mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in rum extract and vanilla extract with second egg. Blend in eggnog. Tap bowl forcefully against counter top to release some of the excess air bubbles, about 30 times. Divide batter among 12 muffin cups (over crust layer), adding about 1/4 cup batter to each. Bake in 325 degree oven 20 - 23 minutes until cupcakes barely jiggle in center. Remove from oven and allow to cool 1 hour at room temperature, then cover with plastic wrap and refrigerate 2 hours.
For the topping:
In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add 2 1/2 Tbsp granulated sugar and whip until stiff peaks form. Spread over set cheesecake cupcakes and sprinkle lightly with nutmeg if desired. Serve chilled.
Recipe Source: Cooking Classy