Ingredients
For the Crust
| Sheets graham cracker |
14
|
| Coconut or brown sugar |
2 tbsp
|
| Butter, melted |
6 tbsp
|
| Cinnamon |
1/2 tsp
|
For the Cheesecake Filling
| Large eggs, room temperature |
4
|
| Cream cheese, room temperature or softened |
24 oz
|
| Granulated sugar |
1 cup
|
| All-purpose flour |
3 tbsp
|
| Eggnog of your choice |
1 cup
|
| Ground nutmeg |
1 tsp
|
Directions
For the Crust
- PREHEAT the oven to 350 F
- BLEND the graham crackers until fine in a food processor.
- ADD sugar and cinnamon, and BLEND to combine. ADD the melted butter and BLEND again.
- POUR the mixture evenly into a greased muffin pan, about 1 inch thick (you may have some leftover). PRESS the crust down tight (you can use a small glass bottle).
- BAKE the crust alone for 8 minutes
For the Cheesecake Filling
- In a large mixing bowl, use a hand mixer to BLEND the cheesecake filling. MIX everything in a bowl until smooth.
- POUR the filling on top of the crust. (You may have leftover filling. You can use it to make crustless cheesecake!)
- BAKE the cheesecake at 350F for 20 – 25 min.
- TURN OFF the oven and LEAVE the eggnog cheesecake in with the oven door cracked open for 10 – 15 minutes (the top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled.)
- LET the cheesecake cool for an hour or so and REFRIGERATE for 3 – 4 hours
- SERVE with whipped cream, crumbled graham cracker, or just as it is! ENJOY!