Eggnog Cheesecake Cookie cup are a delightful fusion of gingerbread, creamy eggnog, and rich cheesecake, perfect for the holiday season.
1. Preheat your oven to 350°F. Grease a mini muffin pan or line it with mini cupcake liners. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. In another bowl, cream the butter and brown sugar until fluffy, then beat in the molasses and egg. Gradually add the dry ingredients and mix until fully combined.
2. Using your hands, press the gingerbread dough into the mini muffin cup, forming small cup with an indentation in the center.
3. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cup cool completely on a wire rack.
4. In a chilled bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, sugar, eggnog, nutmeg, and cinnamon until smooth. Gently fold the whipped cream into the cheesecake mixture until well combined.
5. Spoon the eggnog cheesecake filling into the cooled gingerbread cup, filling them up to the top.
6. Chill in the refrigerator for at least 2 hours before serving. Optionally sprinkle with nutmeg or cinnamon before serving.
For best results, use a gingerbread dough that holds its shape well. Avoid overbaking to keep them soft. Use a cold bowl and beaters for whipping cream.
Keywords: eggnog, cheesecake, cookies, holiday
Find it online: https://www.basterecipes.com/eggnog-cheesecake-cookie-cups/