Mini Eggnog Cheesecakes

Easy and luscious mini cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.

1 C graham cracker crumbs roughly 6 full sheets store bought graham crackers
2 Tbsp unsalted butter melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg

Filling:

12 oz cream cheese room temperature
1/2 C granulated sugar
1/2 C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 large egg

• Preheat oven to 350°F. 
• Lightly grease the cavities of a 12 cup mini cheesecake pan.
• In a food processor or large bowl, combine crust ingredients. 
• Divide evenly between prepared cheesecake cavities. 
• Firmly press down to create and even crust. 
• Bake for 5 minutes.
• Reduce oven temperature to 325°F.
• Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. 
• Add eggnog, flour, vanilla, nutmeg and salt. 
• Mix until well blended. 
• Add egg, mixing only until just combined. 
• Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. 
• Remove to a wire rack to cool for 1 hour. 
• Transfer to refrigerator to chill 4 hours or overnight.
• Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. 
• Store leftovers in the refrigerator.

Recipe: Baked By Rachel