Mini Eggnog Cheesecakes with Hazelnut Cookie Crust
The Well Floured Kitchen
The Well Floured Kitchen
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  • Hazelnuts
  • Dark Chocolate
  • Yogurt
  • 2 ounces Dark Chocolate 2 Tablespoons Whole Milk Vanilla Yogurt For the Whipped Cream: 1 Cup Heavy Cream 1 Tablespoon Egg Nog 1 Tablespoon Confectioners Sugar Instructions
  • 1 inch thick. There will be extra dough, this can be baked into cookies. Bake crusts in 350 degree oven for 10 minutes. Remove from oven and let cool. To make the cheesecakes: Beat together sugar and cream cheese. Add egg and beat again. Mix in eggnog. Divide the mixture between the cheesecake molds and bake for 13-15 minutes or until the centers look set. Remove from oven and let cool. Refrigerate until serving. Melt dark chocolate. Add yogurt and mix well. Spoon over each cheesecake, you may need to spread it out with the back of a spoon. In a new bowl, combine heavy cream, eggnog and sugar. Whip until soft peaks form. Top cheesecakes with whipped cream. (The whipped cream can be placed into a ziploc bag with the corner cut off and piped on.) Notes
  • 2014 The Well Floured Kitchen
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