Mini Eggnog Cheesecakes
Prep Time: 30 min.
Bake Time: 30 min.
Servings: 1-5
Difficulty: Intermediate
Individual cheesecakes are just the right touch for your Holiday party or open house.
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 egg
1 tablespoon vanilla
pinch nutmeg
whipped topping if desired
cinnamon or nutmeg to sprinkle
Instructions
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.
Sharon
Can these be made with out the eggnog.?I don’t like the taste of eggnog.
Debbie from Rhodes
I guess you would have to experiment with it. The eggnog was included because we wanted the taste of eggnog. I think you might be able to find a similar recipe somewhere on line without the eggnog. Sorry!
Pam manzo
I substituted heavy whipping cream for the eggnog and it turned out great
Debbie from Rhodes
That makes perfect sense!! Thanks for trying something new!
Denise
Can these be made ahead? Storage instructions??
Debbie from Rhodes
They can be made ahead but probably should be stored in the refrigerator because of the eggnog. Probably good warm or cool.