Mini Eggnog Cheesecakes
This year I have an obsession with eggnog. I’m not really sure why. I don’t necessarily enjoy the taste when you drink it, but in a baked good it is divine!
While enjoying Rhodes Cinnamon Rolls for breakfast one morning I had a great idea. Wouldn’t a cinnamon roll be great as a cheesecake crust? What if it was an eggnog cheesecake??
I had to test this out!
Eggnog Cheesecake with Rhodes Cinnamon Roll Crust
6 Rhodes Rolls thawed & risen (found in the freezer section) 12oz cream cheese, softened 1/2 cup white sugar 1 heaping tablespoons flour 1/4 cup + 2 tablespoons eggnog 1 egg 1 tablespoon vanilla extract pinch ground nutmeg
Preheat oven to 425 degrees. Combine the cream cheese, sugar, flour, and eggnog in the bowl of a food processor. Pulse until your mixture is smooth. Blend in the eggs, extract, and nutmeg.
Spray your pan with non-stick spray. Here is where it gets tricky. You’ll need to place each roll on a floured surface:
Roll it out, and cut to fit your pan:
Place one rolled cinnamon roll into the bottom of each container. Press down to form your crust.
**I used a mini pie dish with removable bottoms, but you could do this in a 9” spring form pan as one giant cheesecake. Instead of using only one cinnamon roll per cake, squish all 6 together & roll out. Place in the bottom of your greased dish**
Pour your cheesecake batter into each crust. Bake for ten minutes, then reduce the heat to 250 degrees. Continue to bake for 25-30 minutes, or until the cake is barely firm. Remove from the oven and let the cake cool completely.
The hint of eggnog is just enough to really put this cheesecake over the edge! It doesn’t have too many spices, so the cinnamon in the crust is the perfect addition. If you really want to add a little extra something, try making your own eggnog or topping with a vanilla bean whipped cream.
Be patient when you are rolling out your dough. It doesn’t take much to rip them into pieces. The trick is to keep your surface and rolling pin, well-floured. If they do happen to fall apart just stick them back together as best you can.

Jesseca
Hi there! I’m Jesseca, the author and creator of the site One Sweet Appetite! I am a work from home mom with a rambunctious three year old that likes to take up a majority of my time. When I’m not busy keeping him entertained, you will find me in my kitchen! I have a passion for all things sweet, and needed a place to share all of the amazing recipes that make it to my table! One Sweet Appetite is a place that I share stories, tips & tricks, but above all GREAT recipes!
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