Mini Eggnog Cheesecakes

Shirla Mon, Dec 23 2013

I love this time of year, in fact I love every time of year especially if it involves baking and fun!  It seems that with each holiday there is something wonderful about it that I love.  Christmas is no exception!  There are so many wonders and joys, it’s hard not to be grateful.  It is also a time of year when we are busy shopping, having parties, and attending various festive activities.  In fact, some of us may be wondering if the hustle and bustle of the season is worth it.  (I know I have.)  I also know that taking time out to do something for myself is very refreshing.  So why not bake?

Rhodes has a lot of really great products to enjoy and they always make my life easier.  The Cinnamon Rolls are no exception.  In fact they are made quite often in my kitchen and given to friends and neighbors as a “Hey, I was thinking of you today” gift.  My kids know they have to ask if they can eat them and they don’t think they get quite enough of them.  Aren’t they going to be excited with this new recipe?!  Especially since it involves eggnog as well. 

 

Here it is, along with a photo of all of the yummy ingredients

a

Mini Eggnog Cheesecakes

6 Rhodes Cinnamon Rolls, thawed but still cold

12 ounces cream cheese, softened

1/2 cup sugar

1 heaping tablespoon flour

1/2 cup plus 2 tablespoons eggnog

1 egg

1 tablespoon vanilla

pinch nutmeg

whipped topping if desired

cinnamon or nutmeg to sprinkle

 

Flatten each cinnamon roll into a 5 to 6-inch circle.  Do this by gently smashing each roll on the counter with your fingers until it is the size you want.  Don’t worry if it the roll doesn’t seem to be sticking together on the counter, because “all will be well” when you place it in the muffin tin.  Just a little hint, don’t let your rolls get too warm.  I think it makes them harder to work with.  Don’t ask how I know that. 

a

 

Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup.  This is as easy as it sounds.  This is your crust for the cheesecake.  Can’t you just taste it?

a

 

Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.  I placed all the ingredients in the bowl at the same time and I had a hard time getting it to mix up.  The batter was a bit lumpy.  (It could have been the fact that my cream cheese was not quite softened.  Next time I will add one ingredient at a time, starting with the cream cheese, and then blending completely after each one.)  Once your cheesecake mixture is blended up, you can pour it into your “crust”.  (I’m not sure why, but I had a bunch of the filling left over.  I just poured the rest into a small oven safe dish and baked it along with the muffin tin.)

a

 

Bake at 350F for 10 minutes and then reduce heat to 250F.  Continue baking for 20 minutes or until the cheesecake is slightly firm.  Remove from oven and let the cakes cool enough to take them out of the pan.

a

 

Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.  I’m not a very patient person, and so I had to try one of these yummy treats before it was even cool.  It was really good, but the texture was even better when they were completely cool.

a

I was pleasantly surprised to find how simple this recipe was.  It took hardly any time to make which is a plus considering that my schedule seems to be so busy this time of year.  I hope you enjoy making this recipe as much as I did.  Maybe even Christmas morning…Happy Holidays!!

 

Mini Eggnog Cheesecakes

Servings: 6 Skills: Intermediate Prep Time: 30 min (not including thaw time) Bake Time: 30 min

Individual cheesecakes are just the right touch for your Holiday party or open house.

0.0 / 5  (0 votes, 1 review )

Ingredients

  1. 6 Rhodes Cinnamon Rolls, thawed but still cold

  2. 12 ounces cream cheese, softened

  3. 1/2 cup sugar

  4. 1 heaping tablespoon flour

  5. 1/2 cup plus 2 tablespoons eggnog

  6. 1 egg

  7. 1 tablespoon vanilla

  8. pinch nutmeg

  9. whipped topping if desired

  10. cinnamon or nutmeg to sprinkle

Instructions

  1. Flatten each cinnamon roll into a 5 to 6-inch circle.

  2. Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup (you may have to re-press the rolls up against the cups just before you fill them).

  3. Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.

  4. Bake at 350°F 10 minutes and then reduce heat to 250°F.

  5. Continue baking for 20 minutes or until the cheesecake is slightly firm.

  6. Remove from oven and let the cakes cool enough to take them out of the pan.

  7. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.

Shirla

Hi! Shirla here. I am a wife (to a really great guy), mother (of four kids, two girls and two boys…sometimes three boys if you count my husband), and creator. What do I create? Just about anything I can get my hands on. I love to knit, crochet, sew, machine embroider, and cook (mostly sweet stuff)! I am super excited to be blogging with Rhodes, and of course, to be eating all of the yummy food I get to make!! YEAH!!


You might also like:

1 Comment

Add new comment

About

The official blog of Rhodes Bake-n-Serv, home of America's favorite frozen bread and rolls

Rhodes Bloggers

Guest Bloggers

Grab our badge or blinkie

Grab our badge or blinkie for your blog!