Over the winter break I left Montreal for a few days spent with family at our cabin overlooking a frozen lake in Saint-Faustin-Lac-Carré. I traded in city life for the mountains just in time, avoiding the massive snowfall that momentarily paralysed Montreal. I arrived in the Laurentians bearing edible gifts. Among them were these mini eggnog cheesecakes. Those low key, relaxing days spent cooking, reading, watching movies, and breathing in the fresh air just wouldn’t be the same without some baked goods.
These delicious mini eggnog cheesecakes have a smooth and creamy texture and are perfect for the holiday season. The eggnog flavour really comes through. You can top them off with some homemade whipped cream and a dusting of freshly grated nutmeg. I’m loving my new mini cheesecake pan, which was an end of semester splurge. If you don’t have a mini cheesecake pan, simply place liners in a cupcake pan. That way, you can still remove the cheesecakes from the pan easily.
If I make these again, I will alter a few things. The ratio of crust to cheesecake seems a bit off, too much crust in my opinion. Also, the recipe states to pour the filling so that the pan is 3/4 full, but that left me with extra filling. I ended up filling the cavities to full capacity. After taking the mini cheesecakes out of the oven, a few of them sank. The taste was still there, but they looked a bit sad with their sunken centres.
Recipe adapted from Baked by Rachel
Yields 12 portions
1 cup graham cracker crumbs
2 Tbsp unsalted butter, melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg
12oz cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1) Preheat the oven to 350F and lightly grease the mini cheesecake pan.
2) Combine the graham cracker crumbs, butter, sugar, and nutmeg in a food processor.
3) Firmly press down the crust into the cheesecake pan’s 12 cavities.
4) Bake the crust for 5 minutes.
5) Refrigerate the crust while preparing the filling.
1) Beat the sugar and cream cheese together in the bowl of a stand mixer.
2) Add the eggnog, flour, vanilla, nutmeg, and salt and combine.
3) Add the egg and mix only until blended.
4) Pour the batter into the 12 cavities of the mini cheesecake pan, only until 3/4 full.
5) Bake the mini eggnog cheesecakes for 15 to 18 minutes or until centers are slightly jiggly.
6) Place the pan on a wire rack and let cool for 1 hour.
7) Place the mini eggnog cheesecakes in the refrigerator to chill for 4 hours or overnight.