Saturday, December 27, 2014

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream
Adapted from: Taste of Home
Yield:  22 cupcakes

1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted

You can process the graham crackers in a food processor or blender to finely chop. Add butter and mix together. Line muffin tin with 22 cupcake liners. Press a tablespoon of the mixture into the bottom of each liner. Set aside.

Eggnog Cupcakes
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup eggnog
1/2 teaspoon rum extract, optional
Dash ground nutmeg

Preheat oven to 325° F.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Divide filling over crust, filling each liner about 2/3 full.

Bake for 22-25 minutes or until center is set and top appears dull. Cool on a wire rack. Refrigerate until cold or overnight.

Eggnog Whipped Cream
1 cup (1/2 pint) heavy whipping cream
1/3- 1/2 cup eggnog
3 tablespoons powdered sugar
1/2 teaspoon nutmeg

Combine everything in a bowl and whip to medium-stiff peaks. As is true for any time you make whipped cream, popping your bowl and whisks into the freezer for 10 to 15 minutes before you start are best practices.

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