Day Two: #12DaysInRosemarysKitchen

We’ve all had that family member who may drink a little too much eggnog. Come on – we know you have a great story to share! Let’s turn that favorite holiday drink into… bite-sized ‘eggnog’ cheesecakes! Your guests will love these!

Mini Eggnog Cheesecakes

{Click here to view our printable version}


  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
By Lauren Miyashiro
Adapted from Delish
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply