Description
Delight in the festive flavors of Eggnog Cheesecake Cookie Cups, featuring a buttery cookie crust filled with creamy cheesecake and warm spices—a perfect holiday treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 8 oz cream cheese, softened
- 1/2 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray.
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar until creamy. Add in one egg and mix well.
- Gradually incorporate flour into the mixture until smooth.
- Using a tablespoon or small scoop, place dough balls into each muffin tin cup. Press down gently to form little cups.
- In another bowl, mix softened cream cheese until fluffy.
- Blend in eggnog, vanilla extract, nutmeg, cinnamon, and one egg until smooth.
- Fill each cookie cup about three-quarters full with the cheesecake filling.
- Bake for about 18-20 minutes or until set but slightly jiggly in the center.
- Let cool completely before removing from the muffin tin.
Nutrition
- Serving Size: 1 cookie cup (40g)
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Experiment with spices like ginger or add crushed nuts to the cookie base for added texture. Store leftover cookie cups in an airtight container in the refrigerator for up to five days.