Eggnog Cheesecake Bites | NO Bake Mini Eggnog Cheesecakes скачать в хорошем качестве

Eggnog Cheesecake Bites | NO Bake Mini Eggnog Cheesecakes

INGREDIENTS: Graham Cracker Base 1¼ cup Graham Cracker Crumbs 125g ⅓ cup salted butter melted (5-6 tablespoons) ⅓ cup granulated sugar 67g (can also use packed light or dark brown sugar) Eggnog Cheesecake Filling ⅓ cup eggnog 12 ounces full fat PHILADELPHIA cream cheese at room temperature ½ cup granulated sugar ½ teaspoon ground cinnamon 1 teaspoon pure vanilla extract Whipped Cream Topping ⅔ cup Heavy Whipping Cream 2 Tablespoons Eggnog ½ cup powdered sugar 8 tablespoons Nutmeg for sprinkling Instructions Make Graham Cracker Base In a medium sized mixing bowl combine the three ingredients. Use a spoon to mix well until combined. Distribute this mixture evenly in a 12-count muffin tin lined with cupcake liners. Use the bottom of a glass tumbler or the back of a spoon to press it down. Make Eggnog Cheesecake Filling In a large bowl add cream cheese and eggnog. Use a stand mixer fitted with a paddle attachment or an electric hand mixer. Combine cream cheese and eggnog until rich, creamy, and smooth. Add in granulated sugar and pure vanilla extract. Combine well. Scrape down the bottom and sides of the bowl using a rubber spatula as needed. Use a spoon to distribute the eggnog cheesecake filling on top of each mini cheesecake crust. Refrigerate Mini Cheesecakes in the pan for 3 hours or until completely set. Keep refrigerated until ready to serve. Make Whipped Eggnog Topping (OPTIONAL) In a large mixing bowl combine whipped cream, eggnog, and powdered sugar. Whip on high speed until decadent, creamy, and foamy. Remove cheesecakes from the pan and pipe eggnog whipped cream on top. Sprinkle ground nutmeg and serve right away.