Eggnog is one of the best ways we know to celebrate the holidays, so naturally we had to turn some into mini cheesecakes. Using a gingerbread cookie for the crust makes them easier and gives them an even more seasonal flavor!
INGREDIENTS
16 gingerbread cookies
2 (8-oz.) blocks of cream cheese, softened
1/2 c. of granulated sugar
1/3 c. of eggnog
1 teaspoon of pure vanilla extract
2 large eggs
1 1/2 tablespoons of flour
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1 pinch of kosher salt
Beaten cover, to be served
Caramel, heated, to be served
DIRECTIONS
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