Mini Eggnog Cheesecakes
Individual cheesecakes are just the right touch for your Holiday party or open house. This yummy recipe is brought to us by Rhodes Bake-N-Serve Dough.
Ingredients
6 Rhodes Cinnamon Rolls, thawed but still cold
12 ounces cream cheese, softened
1/2 cup sugar
1 heaping tablespoon flour
1/2 cup plus 2 tablespoons eggnog
1 egg
1 tablespoon vanilla

pinch nutmeg
whipped topping if desired

cinnamon or nutmeg to sprinkle
Instructions
1
Flatten each cinnamon roll into a 5 to 6-inch circle. Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup (you may have to re-press the rolls up against the cups just before you fill them).
2
Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.
3
Bake at 350 degrees F 10 minutes and then reduce heat to 250 degrees F. Continue baking for 20 minutes or until the cheesecake is slightly firm.
Bake at 350 degrees F 10 minutes and then reduce heat to 250 degrees F. Continue baking for 20 minutes or until the cheesecake is slightly firm.
4
Remove from oven and let the cakes cool enough to take them out of the pan. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.
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