Eggnog Cheesecake with Gingerbread Crust and Fresh Whipped Cream

I did it again. Every year, I walk past the eggnog display at the grocery and get that warm holiday feeling. Visions of crackling fires and a sparkling tree enter my mind. It’s Christmas in a cup! The carton makes its way into the buggy. I get it home, swig a few times from container (don’t judge!) and then…what do I do with all that super sweet eggnog? Solution:

Eggnog Cheesecake 2Eggnog cheesecake! This recipe for mini-cakes makes use of the tons and tons of gingerbread dough sitting in our fridge, right by the eggnog. (Here’s my favorite gingerbread recipe from Southern Living.) If you use the slice-and-bake kind, we’ll keep it as our little secret. Happy baking!

Eggnog Cheesecake

Eggnog Cheesecake with Gingerbread Crust

8 ounces of gingerbread cookie dough, about 1 cup

1 8-ounce block cream cheese, softened

1/2 cup natural or organic sugar

1 4-ounce container of applesauce, about 1/2 cup

1/2 cup eggnog (I used So Delicious Coconut Nog)

2 tablespoons all purpose flour

1 tablespoon sour cream

1 egg + 1 tablespoon egg white

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

1/2 pint whipping cream

1/4 teaspoon vanilla

1 teaspoon sugar

*Divide the cookie dough into 12 each portions. Roll into a ball, then press each into a greased muffin tin, forming the dough up around the sides to make a small crust.

*In a large mixing bowl, beat the cream cheese and sugar until fluffy.

*Add the remaining ingredients and mix well.

*Pour about 1/4 cup of batter into each prepared muffin cup. You should have a small amount of room at the top. (The cookies will rise a little, the cheesecake will not.)

*Bake at 325 for 30 minutes, or until the cheesecakes are set. Allow to cool, then remove from the molds. Refrigerate.

To make the whipped cream: Put your mixing bowl, preferably stainless steel, in the freezer for a few moments to get it extra cold. Add the cream, vanilla and sugar to the bowl and use a hand mixer or stand mixer with the wire whip attachment to beat the cream. When stiff peaks from, you’re done! For me, this takes 2-5 minutes.

Top your chilled cakes with the cream, dust with cinnamon and enjoy!

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