Mini Eggnog Cheescakes Recipe

Fixings

 

6 oz. of graham

2 tsp of ginger

1 tsp nuts

3 tbsp of margarine

6 tsp sugar

1 cheddar

3 large egg

1 cup eggnog

1 cup whipping cream

 

Directions

Preheat stove for about 350 degrees F.

In aprocessor, blend graham saltine morsels, granulated sugar, ginger and liquefied margarine butter until all the mixture are combined. Gap morsel mixture equally between the small cheesecake dish’s 12 openings.

By the use of a little spoon press scraps solidly onto the base and put it aside.

Prepare the ingredients for about 10 minutes.

Blend cream cheddar and powdered sugar until mixed and consolidated. Include the eggs each one in turn, permitting 15 seconds between each one egg. With a spatula, rub down the sides of the bowls, mix well. Spoon cream cheddar mixture into each one opening.

Heat for 18 – 20 minutes.

Permit to cool for no less than 20 minutes until skillet is sufficiently cool to take cheesecakes out, and put on a wire rack.

Permit to cool totally and after that chill in the ice chest for no less than 2 hours.

Whipped Cream

Blend the whipping cream and sugar on high until feathery, around 4 minutes don’t over blend, it may damaged the filling.

Top the cheesecake with whipped cream. Serve!