These Eggnog Cheesecake Cupcakes with Gingersnap Crust are a festive and creamy dessert that captures the flavors of the holiday season. The creamy eggnog-infused cheesecake filling sits atop a crunchy gingersnap crust, making each bite a delightful treat.
Ingredients: 1 1/2 cups gingersnap cookie crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 16 ounces cream cheese, softened. 1 cup eggnog. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon ground nutmeg. Whipped cream and nutmeg for garnish optional.
Instructions: Warm up the oven to 325F 160C and put cupcake liners in a muffin tin. Put the gingersnap cookie crumbs, 1/4 cup of sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Mix the crumbs in until they are everything is covered. Put the softened cream cheese in a different bowl and beat it until it is smooth and creamy. To the cream cheese, add the eggnog, 1/2 cup of sugar, eggs, vanilla extract, and spice powder. Beat until everything is smooth and well mixed. Spread out the gingersnap crusts in the cupcake liners and then pour the cheesecake batter on top of them. Put it in an oven that has already been heated for 20 to 25 minutes, or until the edges are set but the middle is still a little wobbly. Take the cupcakes out of the oven and let them cool for ten minutes in the pan. After that, move them to a wire rack to cool completely. After the cupcakes have cooled, put them in the fridge for at least two hours, or until they are firm and cold. If you want, you can add whipped cream and a sprinkle of nutmeg on top before serving. Have fun with your tasty Eggnog Cheesecake Cupcakes with Gingersnap Crust!
Prep Time: 20 minutes
Cook Time: 25 minutes
Harbeckc
