Eggnog Gingerbread Cheesecake


Ingredients --

Gingerbread Cookie Cups:
3/4 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
1/4 cup dark maple syrup
1 egg
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt

Eggnog Cheesecake Filling:
1 cup heavy whipping cream (cold)
8 oz cream cheese (softened)
1/2 cup natural cane sugar
1/3 cup eggnog
1/4 tsp nutmeg
1/4 tsp cinnamon


Directions --

Gingerbread Cookie Cups:
Preheat oven to 350F and grease 2 regular sized muffin tins.
In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In the bowl of a stand mixer, beat butter, syrup, and brown sugar until fluffy (2-3mins). Add egg and beat until combined.
Reduce speed to low and add in dry ingredients. Mix until combined.

Using a large cookie scoop, scoop dough into muffin tins, press down to flatten.
Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
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:
Whip heavy cream until stiff peaks
In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups.

Refrigerate until set (approx. 2 hours).