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EGGNOG CHEESE CAKE WITH GINGER BREAD CRUST Recipe

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This recipe for EGGNOG CHEESE CAKE WITH GINGER BREAD CRUST is from Monterey Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tube Pillsbury Gingerbread cookie dough
16 oz. cream cheese
⅔ cup sugar
2 eggs
1 tsp. vanilla extract
Dash of rum extract
⅓ cup, plus 1 Tbsp. Eggnog
¼ tsp. ground nutmeg
Pinch of salt
Directions:
Directions:
1. Preheat oven to 350º F.

2. Cut the gingerbread dough into 20 discs and gently press each disc of cookie dough into cupcake liners. Set aside.

3. In a large bowl beat your cream cheese and sugar with a mixer until light and fluffy. Add eggs, vanilla, rum extract, eggnog, nutmeg and pinch of salt. Mix until blended. Scoop into prepared cups.

4. Bake for 20 to 25 minutes. Remove from oven and let cook completely. Store covered in fridge until ready to eat.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
45 - 60 minutes
Personal Notes:
Personal Notes:
I made bite size, but this is for cupcake size.

ENJOY!!

 

 

 

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