Mini Egg Nog Cheesecakes with Dulce de Leche

Like I said, we can't get away from egg nog when the this time of year comes around. These are the perfect holiday treat and just the right size. I took these to a Christmas party last week and it's a good thing I ate one before I took them because there were none left!

You can make this cheesecake in a regular springform pan if you'd like, but you'll want to increase the temperature to about an hour. If you don't have any dulce de leche laying around or can't find it in the store, regular caramel sauce works well too.

Mini Egg Nog Cheesecakes with Dulce de Leche
For the crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
Pinch of nutmeg
Pinch of cinnamon
24 cupcake liners

For the cheesecake:
12 oz.  cream cheese, softened
1/2 cup sugar
1/2 Tbsp. flour
1/2 cup eggnog, room temperature
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
1/2 tsp. vanilla extract
1/2 tsp. rum extract

1 cup dulce de leche or caramel sauce

Preheat oven to 325 degrees F. Place liners in muffin tins.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter and cinnamon and nutmeg. Press about one tablespoon of mixture into the bottom of each muffin cup.

With an electric, or stand mixer, beat cream cheese until smooth. Stir in sugar, flour, eggnog, nutmeg and cinnamon; mix well. In a small bowl, whisk together eggs and vanilla and rum extracts. With a wooden spoon, stir by hand into the cream cheese mixture. Fill muffin cups almost to the top with cheesecake batter.

Bake in preheated oven for about 15 minutes, or until centers are firm but still slightly wobbly. Turn the oven off and crack the door. Leave the cheesecakes in the oven for another 30-60 minutes. Cool completely before refrigerating. Serve topped with dulce de leche or your favorite caramel sauce.


SOURCE: Adapted from Let's Dish

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