Tis' the season to celebrate eggnog! Jesseca @ http://onesweetappetite.com/ has the perfect recipe to bring in the delicious flavors of eggnog ~ cinnamon ~ cheesecake and whipped cream....
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.
Mini Eggnog CheesecakesServings: 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.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 tablespoon vanilla
whipped topping if desired
cinnamon or nutmeg to sprinkle
Flatten each cinnamon roll into a 5 to 6-inch circle. 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).
Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.
Bake at 350°F 10 minutes and then reduce heat to 250°F. 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. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.