3 Step Mini Eggnog Cheesecakes Recipes

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EGGNOG CHEESECAKE III



Eggnog Cheesecake III image

This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.

Provided by Bill Sinclair

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
¾ cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  • Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  • Bake in preheated oven for 10 minutes.
  • Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g

3-STEP MINI EGGNOG CHEESECAKES



3-Step Mini Eggnog Cheesecakes image

Provided by My Food and Family

Categories     Meal Recipes

Time 4h40m

Yield 24 servings

Number Of Ingredients 10

24 vanilla creme-filled vanilla sandwich cookie
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup eggnog
1/4 tsp. ground nutmeg
1/8 tsp. salt
3 cups aerosol whipped topping
1/2 tsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Fill 2 (12-cup) muffin tins with cupcake liners. Place 1 vanilla creme-filled chocolate sandwich cookie on bottom of each cupcake liner. Set aside.
  • In a stand mixer (using paddle attachment) or large mixing bowl using hand mixer, beat cream cheese and sugar until fluffy. Then, mix in eggs, vanilla, eggnog, ground nutmeg and salt until well combined. Pour mixture over vanilla creme-filled chocolate sandwich cookies, adding about 4 tsp. batter to each cupcake liner.
  • Bake 22 to 25 min. or until centers are almost set. Let cool, then refrigerate 3 hours. Top with a swirl of whipped cream and sprinkle of ground cinnamon before serving.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MINI CHEESECAKES FROM PHILADELPHIA®



Mini Cheesecakes from PHILADELPHIA® image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h20m

Yield 18

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

  • Heat oven to 325 degrees F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  • Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g

3-STEP PHILADELPHIA MINI CHEESECAKES



3-Step PHILADELPHIA Mini Cheesecakes image

Check out these great PHILADELPHIA mini cheesecakes! The buzz about our 3-Step PHILADELPHIA Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?

Provided by My Food and Family

Categories     Fruit Recipes

Time 4h10m

Yield 12 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 vanilla creme-filled chocolate sandwich cookies
1 kiwi
1/2 cup fresh blueberries
1/3 cup fresh raspberries

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
  • Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
  • Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

3 STEP CHEESECAKE



3 Step Cheesecake image

Make and share this 3 Step Cheesecake recipe from Food.com.

Provided by Cheryl3

Categories     Cheesecake

Time 20m

Yield 1 pie

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust (6 ounces or 9 inches)
1/2 cup sour cream
3 cups strawberries, stems removed
2 tablespoons strawberry jelly, heated up

Steps:

  • MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
  • Add eggs; mix until blended.
  • POUR into crust.
  • BAKE at 350 for 40 minutes or until center is almost set. Cool.
  • Refrigerate 3 hours or overnight. Spread sour cream over cheesecake. Top with strawberries, Stem side down.
  • Drizzle with jelly.

Nutrition Facts : Calories 3656.6, Fat 245.8, SaturatedFat 128.7, Cholesterol 972.6, Sodium 2759.8, Carbohydrate 317.5, Fiber 12.2, Sugar 224.2, Protein 62.2

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