EGGNOG CHEESECAKE COOKIE CUPS

INGREDIENTS

Gingerbread Cookie Cups:

• 2 1/4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1/4 cup fancy molasses
• 1 large egg room temperature

Eggnog Cheesecake Filling:

• 1 cup heavy whipping cream cold
• 8 oz cream cheese softened

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style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px;">1/2 cup granulated sugar

1/4 cup eggnog

1/4 tsp ground nutmeg

pinch ground cinnamon

US Customary - Metric

INSTRUCTIONS

Gingerbread Cookie Cups:

1. Preheat oven to 350F and grease 2 regular sized muffin tins.
2. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
4. Reduce speed to low and add in dry ingredients. Mix until combined.
5. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
6. Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
7. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Eggnog Cheesecake Filling:

1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*
3. Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
4. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks. The cookies will soften the longer they sit.

NOTES

* I whipped the cream in my stand mixer, transferred the cream to a bowl, then whipped up the cream cheese using the same bowl and whisk from the whipped cream (without cleaning it- easier this way!)

FULL RECIPES HERE: https://livforcake.com/eggnog-cheesecake-cookie-cups/

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