Eggnog Cheesecake Cupcakes

12.08.2013

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).

Eggnog Cheesecake Cupcakes | Cooking Classy

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 | Cooking Classy

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Eggnog Cheesecake Cupcakes

5 from 1 vote

Ingredients

Crust

  • 16 Biscoff cookies finely crushed (1 cup)
  • 2 Tbsp salted butter , melted

Cheesecake

  • 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

Topping

  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar

Instructions

  1. For the crust:
  2. 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.
  3. For the cheesecake:
  4. 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.
  5. For the topping:
  6. 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.
  7. Recipe Source: Cooking Classy

22 comments

  • Rose: Hi! I made these using my muffin tins and these turned out amazing! I was just wondering if this would transition well into a whole cheesecake in a 9 inch pan? December 20, 2017 at 1:44pm Reply

  • Taylor: These look so good. They are in my fridge right now and I can’t wait to try them. I’m not sure if the recipe is off but I got 24 cheesecakes out of this, filling them 3/4 of the way. December 17, 2016 at 12:24am Reply

  • Carmen Wishlow: these babies are in the oven!!! I didn’t have the rum or extract but I did have Lorann Oils Eggnog oil and added. Cannot wait to taste them!!! Oh and no biscoff here in Canada that I can find so I have used graham crackers for the crust! December 19, 2014 at 10:24pm Reply

    • Lucrecia: Do you recall how much of the oil you added to get that eggnog flavour? November 5, 2018 at 9:49pm Reply

  • lea: I so love these! Can I anyhow substitute the rum? If so, what do you think should I substitute it from? Thanks! :) September 4, 2014 at 3:27am Reply

    • Jaclyn: I think a little bit of real rum would be the next best thing, other than that I can’t really think of anything with a similar flavor. September 22, 2014 at 9:57pm Reply

  • Mini Eggnog Cheesecakes | Pale Yellow: […] Eggnog Cheesecakes Adapted from Cooking Classy Yield – 36 mini […] December 30, 2013 at 7:02am Reply

  • Helen Chen: I was wondering if you can replace the run extract with actual spiced rum, and how much do you suggest? Thanks December 20, 2013 at 6:43am Reply

    • Jaclyn: That should be fine, I’d probably use 1 – 1 1/2 Tbsps. I hope you love them Helen! December 20, 2013 at 2:59pm Reply

  • Tina: Has anyone tried making these in a mini-cupcake tin? If so, any suggestions on adjusted baking times? December 17, 2013 at 9:24am Reply

  • Lee-Lee: Thinking of making these for a party! Will the whipped topping hold up? Should I keep them in the fridge? I would really appreciate a quick response! (: December 11, 2013 at 10:04pm Reply

    • Jaclyn: Definitely store them in the fridge and the whipped cream should hold up for a few hours at least. A tsp of corn syrup also helps to stabilize it if you wanted to add it. I hope you love them! December 12, 2013 at 7:09am Reply

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