Yeah I said it .. you jealous .. you should be !!
Graham Cracker Crust
1 pack of Graham Crackers
2 Tablespoons sugar… I use Spenda Brown sugar
1/2 teaspoon ground cinnamon….. nutmeg and a little ginger is good here too
4 Tablespoons unsalted butter, melted
Eggnog Cheesecake Filling
24 ounces softened cream cheese (3 blocks)
1 cup sugar
3 Tablespoons all-purpose flour
2 large eggs, at room temperature
1 cup eggnog
2 Tablespoon dark rum
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 300 degrees.
Put the pack of Graham Crackers in a large resealable bag and use a rolling pin to break up the crackers Put the cookie crumbs into a bowl. Add 2 Tablespoon of sugar (or brown sugar) and 1/2 teaspoon of ground cinnamon. Mix to combine.
Pour 4 Tablespoons of melted unsalted butter over the crumb mixture and stir to combine.
Using a Tablespoon, place 1 Tablespoon of the crumb mixture into the bottom of each cupcake liner. Press the cookie crumbs down with your hand to create a crust for each mini cheesecake. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix 24 ounces of softened cream cheese. Mix until the cream cheese is smooth.
Add 1 cup of sugar and 3 Tablespoons of flour. Mix to combine.
Slowly pour in 1 cup of eggnog and mix it up!
Add in 2 Tablespoon of dark rum, 1 tsp of cinnamon, and 1 tsp of nutmeg . Combine the ingredients.
Now add in 2 large eggs. Mix!
Scoop the cheesecake mixture into each cupcake liner. Fill each one almost to the top.
Bake at 300 degrees for about 27-30 minutes.
Once the cheesecakes are done baking, place the cupcake pan in the refrigerator to chill overnight.
Carlz 