Eggnog Cheesecake Cookie Cups: A Festive Treat for the Holidays

As the holiday season approaches, there’s no better way to celebrate than with desserts that capture the essence of the season. Eggnog Cheesecake Cookie Cups combine the creamy richness of cheesecake with the warm, spiced flavor of eggnog, all nestled in a buttery cookie cup. These delightful treats are perfect for holiday gatherings, cookie exchanges, or simply enjoying by the fire with a warm cup of cocoa.

Ingredients You'll Need:

For the Cookie Cups:

.1 cup unsalted butter, softened

.1 cup granulated sugar

.1 large egg1 teaspoon vanilla extract

.2 ½ cups all-purpose flour

.½ teaspoon baking powder

.¼ teaspoon salt

For the Eggnog Cheesecake Filling:

.8 oz cream cheese, softened

.½ cup granulated sugar

.¼ cup eggnog

.1 teaspoon vanilla extract

.¼ teaspoon ground nutmeg

.1 large egg

For Garnish (Optional):

.Whipped cream

.Ground nutmeg or cinnamon

.Mini candy canes or holiday sprinkles

Instructions:

1. Prepare the Cookie Cups:

.Preheat your oven to 350°F (175°C).In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

.Beat in the egg and vanilla extract until well combined. 

.In a separate bowl, whisk together the flour, baking powder, and salt.

.Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

.Roll the dough into 1-inching'  balls and place each ball into a greased mini muffin time

.Use your thumb or a small spoon to press down the center of each dough ball, creating a well for the filling.

.Bake for 10-12 minutes, or until the edges are lightly golden. 

.Allow the cookie cups to cool completely in the tin.

2. Make the Eggnog Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth and creamy.

.Add the granulated sugar, eggnog, vanilla extract, and ground nutmeg, and beat until fully combined.

.Beat in the egg until the mixture is smooth and creamy.

.Spoon or pipe the eggnog cheesecake filling into the cooled cookie cups, filling each one generously.

3. Bake the Filled Cookie Cups:

.Reduce the oven temperature to 325°F (163°C).

.Bake the filled cookie cups for 15-18 minutes, or until the cheesecake filling is set and slightly firm to the touch.

.Remove from the oven and allow the cookie cups to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

4. Garnish and Serve:

.Once cooled, garnish the Eggnog Cheesecake Cookie Cups with a dollop of whipped cream, a sprinkle of ground nutmeg or cinnamon, and any other festive toppings you like.

.Serve immediately or refrigerate until ready to enjoy.

Tips for Perfect Eggnog Cheesecake Cookie Cups:

Room Temperature Ingredients: 

Ensure that the butter, cream cheese, and egg are at room temperature before starting. This helps create a smoother dough and filling.

Prevent Sticking: 

Grease the mini muffin tin well to prevent the cookie cups from sticking, or use a non-stick spray designed for baking.

Chill the Dough: 

If the dough becomes too soft while rolling, chill it in the refrigerator for 10-15 minutes to make it easier to handle.

Conclusion:

Eggnog Cheesecake Cookie Cups are a delightful and festive treat that perfectly captures the spirit of the holiday season. With their creamy eggnog-flavored filling and buttery cookie base, these bite-sized desserts are sure to be a hit at any holiday gathering. Whether you’re baking for friends, family, or just yourself, these cookie cups are a must-try for the season. Enjoy!