Ingredients
16 gingersnap cookies
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1/3 c. eggnog
1 tsp. pure vanilla extract
2 large eggs
1 1/2 tbsp. flour
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 Pinch kosher salt
Whipped topping, for serving
Caramel, warmed, for serving
Preparation
Step 1Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup.Step 2In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full. Step 3Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours. Step 4Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel.
