Eggnog Cheesecake Bites

Name: Eggnog Cheesecake Bites
Cook time: 25 min
Yield: 12 servings
Ingredients: 120 g graham cracker crumbs fine crumbs; 45 g unsalted butter melted; 15 g granulated sugar; 1 g fine salt; 450 g cream cheese softened; 100 g granulated sugar; 60 g sour cream; 180 ml prepared eggnog; 2 count large eggs room temperature; 5 ml vanilla extract; 2 g ground nutmeg; 15 g all-purpose flour; 120 ml heavy whipping cream cold; 15 g powdered sugar; 0.5 g ground nutmeg for garnish

These mini cheesecakes bake in a muffin tin for portioned holiday dessert bites with a smooth custard-like center and a crisp crust. The eggnog is mixed directly into the filling for a clear holiday flavor, then the finished bites are chilled and topped with whipped cream before serving.

By Julienne

Cook time: 25 minutes

Servings: 12

Ingredients

120 g graham cracker crumbs fine crumbs
45 g unsalted butter melted
15 g granulated sugar
1 g fine salt
450 g cream cheese softened
100 g granulated sugar
60 g sour cream
180 ml prepared eggnog
2 count large eggs room temperature
5 ml vanilla extract
2 g ground nutmeg
15 g all-purpose flour
120 ml heavy whipping cream cold
15 g powdered sugar
0.5 g ground nutmeg for garnish

Instructions

Heat the oven to 325°F / 163°C. Line a 12-cup muffin tin with paper liners. The oven is fully preheated and the tin is lined.
Mix the graham cracker crumbs, melted butter, granulated sugar, and salt until the crumbs look evenly moistened. Divide the mixture among the 12 liners and press firmly into the bottoms. The crusts hold together when pressed and form an even base.
Bake the crusts for 5 minutes, then set the pan aside while you make the filling. The crusts look lightly set and smell toasted.
Beat the cream cheese and granulated sugar until smooth, scraping the bowl as needed. Beat in the sour cream, eggnog, eggs, vanilla, nutmeg, and flour just until combined and no streaks remain. The filling is smooth and pourable with no visible lumps.
Divide the filling among the crusts, filling each cup nearly to the top. Each liner is evenly filled with a similar amount of batter.
Bake for 17 to 19 minutes, until the edges are set and the centers still have a slight jiggle when the pan is gently tapped. Turn off the oven, crack the door, and let the cheesecakes sit for 10 minutes. The edges are firm and the centers wobble slightly rather than slosh.
Move the pan to a rack and cool to room temperature, then chill the bites for at least 45 minutes before topping. The cheesecakes are fully cool and feel set when lightly touched.
Whip the heavy cream with the powdered sugar to soft peaks. Pipe or spoon a small dollop onto each chilled cheesecake and finish with a light dusting of ground nutmeg. The cream holds soft peaks and the topping sits neatly on each bite.