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Eggnog Cheesecake Cookies

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A delightful combination of festive eggnog flavors blended into rich cheesecake cookies, perfect for holiday gatherings.

Ingredients

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  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup eggnog
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1 egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon rum extract (optional)
  • Extra nutmeg or cinnamon for dusting
  • Mini cupcake liners or parchment for baking

Instructions

  1. Create the Biscuit Base: In a mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until the mixture resembles damp sand. Press a rounded tablespoon into the bottom of each lined mini cupcake cavity or onto a parchment-lined tray, pressing it firmly to form a flat, compact disk. Bake at 350°F (175°C) for 8 minutes. Remove from the oven and let cool slightly.
  2. Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg yolk, vanilla extract, and sour cream, mixing until fully incorporated. Stir in the flour until blended. Spoon about 1 tablespoon of cheesecake batter onto each baked biscuit base, then use the back of the spoon to create a shallow dip in the center for the custard.
  3. Make the Eggnog Filling: In a small bowl, whisk together the egg yolk, eggnog, sugar, and cornstarch until smooth. Add nutmeg and rum extract if using. Spoon about 1 teaspoon of custard into the dip on each cheesecake-topped cookie, being careful not to overfill.
  4. Bake and Finish: Bake the assembled cookies at 325°F (160°C) for 12–14 minutes. The cheesecake layer should look set around the edges but still soft in the center. The eggnog custard may puff slightly and will settle as it cools. Allow cookies to cool in the pan or on the tray for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 1 hour to set completely. Dust with cinnamon or nutmeg just before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Can freeze for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/eggnog-cheesecake-cookies/

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