These eggnog cheesecakes are easy to whip up for a party!
Eggnog is one of the most luxurious flavors of the season, and this cheesecake transforms the classic Christmas drink into a delightful single-serve dessert.
Heidi VanValkenburg, from Rhodes Rolls, shared a recipe for mini eggnog cheesecakes. For the base of the cheesecake, use Rhodes cinnamon roll dough. Flatten the roll dough into circles and place in muffin tins.
The eggnog flavor truly shines in the cheesecake filling. Top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for a festive touch.
Mini Eggnog Cheesecakes
Prep Time: 30 min.
Bake Time: 30 min.
Servings: 6
INGREDIENTS
- 6 Rhodes Cinnamon Rolls, thawed but still cold
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1 heaping tablespoon flour
- 1/2 cup plus 2 tablespoons eggnog
- 1 tablespoon vanilla
- pinch nutmeg
- whipped topping if desired
- cinnamon or nutmeg to sprinkle
METHOD
- Flatten each cinnamon roll into a 5 to 6-inch circle. Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup (you may have to re-press the rolls up against the cups just before you fill them).
- Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.
- Bake at 350 degrees F 10 minutes and then reduce heat to 250 degrees F. Continue baking for 20 minutes or until the cheesecake is slightly firm.
- Remove from oven and let the cakes cool enough to take them out of the pan. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.
Find more recipes and products from Rhodes Bake-N-Serv on Instagram, @rhodesrolls, or on their website, rhodesbakenserv.com.