35M Total Time
20M Prep Time
Shuang Shuang x American Egg Board – Holiday Collaboration
Ingredients and Directions
Preheat the oven for 350 F
Blend the graham crackers until fine in a food processor.
Add sugar and cinnamon, and blend to combine. Add the melted butter and blend again.
Pour the mixture evenly into a greased muffin pan, about 1 inch thick (you may have some leftover). Press the crust down tight (you can use a small glass bottle).
Bake the crust alone for 8 minutes
- 14 sheets graham cracker
- 2 tbsp coconut or brown sugar
- 6 tbsp butter, melted
- 1/2 tsp cinnamon
- Cheesecake Filling
In a large mixing bowl, use a hand mixer to blend the cheesecake filling. Mix everything in a bowl until SMOOTH.
Pour the filling on top of the crust. (you may have leftover, you can use it to make crustless cheesecake!!)
Bake the cheesecake at 350F for 20 – 25 min.
Turn off the oven and leave the eggnog cheesecake in with the oven door cracked open for 10 – 15 minutes (the top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled)
Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours
Serve with whipped cream, crumbled graham cracker or just as it is! Enjoy!
- 4 large eggs, room temperature
- 24 oz cream cheese, room temperature or softened
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 1 cup eggnog of your choice
- 1 tsp ground nutmeg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.