Eggnog Cheesecake Cupcakes with Gingersnap Crust

These Eggnog Cheesecake Cupcakes with Gingersnap Crust are a festive and creamy dessert that captures the flavors of the holiday season. The creamy eggnog-infused cheesecake filling sits atop a crunchy gingersnap crust, making each bite a delightful treat.

Ingredients:

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup eggnog
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Whipped cream and nutmeg for garnish optional

Instructions:

Warm up the oven to 325F 160C and put cupcake liners in a muffin tin

Put the gingersnap cookie crumbs, 1/4 cup of sugar, and melted butter in a bowl

Press about 1 tablespoon of the mixture into the bottom of each cupcake liner

Mix the crumbs in until they are everything is covered

Put the softened cream cheese in a different bowl and beat it until it is smooth and creamy

To the cream cheese, add the eggnog, 1/2 cup of sugar, eggs, vanilla extract, and spice powder

Beat until everything is smooth and well mixed

Spread out the gingersnap crusts in the cupcake liners and then pour the cheesecake batter on top of them

Put it in an oven that has already been heated for 20 to 25 minutes, or until the edges are set but the middle is still a little wobbly

Take the cupcakes out of the oven and let them cool for ten minutes in the pan

After that, move them to a wire rack to cool completely

After the cupcakes have cooled, put them in the fridge for at least two hours, or until they are firm and cold

If you want, you can add whipped cream and a sprinkle of nutmeg on top before serving

Have fun with your tasty Eggnog Cheesecake Cupcakes with Gingersnap Crust!