Mini Eggnog Cheesecakes

Seasonal mini cheesecakes made with eggnog, nutmeg, dark rum topped with a nutmeg whipped cream and a dark rum reduction. Makes 9 mini cheesecakes.

Me without you is like eggnog without rum.

Mini Eggnog Cheesecakes

Ingredients:

For the crust:

• 1/2 cup graham crackers, crumbled

• 4 tsps sugar

• 1/4 tsp cinnamon

• 1 tsp nutmeg, freshly ground

• 2 Tbs butter, melted

  
  

For the cheesecake:

• 1 8 oz package cream cheese

• 1/4 cup sour cream

• 1 egg

• 1/2 cup eggnog

• 1 Tbls arrowroot powder

• 1/4 cup sugar

• 1 Tbls dark rum

• 2 tsp nutmeg, freshly ground

  
  

For the whipped cream:

• 3/4 cup heavy whipping cream

• 1/2 tsp nutmeg, freshly ground

• 1 Tbls sugar

  
  

For the rum reduction:

• 3/4 cup dark rum

• 4 tsp sugar

Instructions:

Preheat oven to 325 degrees Fahrenheit. Set out cream cheese, sour cream and egg to allow to come to room temperature.

1. To make the crust, crumble graham crackers to a medium fine crumble.

2. Add the sugar, cinnamon and nutmeg and mix.

3. Add the melted butter and mix to combine.

4. Evenly distribute the crumble to 9 molds (I use muffin tin with silicone muffin cups) and press firmly to bottom of molds.

5. Bake at 325 degrees Fahrenheit for 10 minutes.

6. Remove from oven and set aside.

7. For the cheesecake, use an electric hand mixer to blend the cream cheese on medium low speed for about 1 minute.

8. Add the sour cream and egg, mix until combined.

9. Add the eggnog, arrowroot powder, sugar, rum and nutmeg and blend on medium until smooth (do not over mix as it creates air bubbles).

10. Spoon evenly into the molds (muffin tins) with the cooled crusts.

11. Bake at 325 degrees Fahrenheit for about 50 minutes (or until toothpick inserted comes out clean).

12. Allow to cool to room temperature.

13. Refrigerate for 6-8 hours before serving.

14. Serve with nutmeg whipped cream and rum reduction drizzled over top.

To make the whipped cream:

With and electric mixer, whip the heavy whipping cream until slighly thickend. Add the sugar and nutmeg and mix until stiff peaks form.

To make the rum reduction:

Add dark rum and sugar to small saucepan and cook on medium high heat until it thickens to a syrup-like consistency.