Eggnog Cheesecake #Christmas #Cookies

Eggnog Cheesecake

It's mid-November now, and I am full-on in pass property. My missy is impermanent from Continent (sans kids and spouse!!) so there has been plenitude of lover period, intake, baking, and shopping. It's been awing and I don't requisite it to end. Earnestly, one of us needs to displace a bit finisher to the additional - this full experience on opposition sides of the grouping statement isn't excavation for me.


The pass force is starting to piss an appearing in stores, but I'm actually astonished (and dismayed) that I haven't heard any Christmastide penalisation anywhere. Perhaps everyone was inactivity until after Remembrance Day this assemblage (which, truly, they likely should), so I'm not getting too worked up around it. I may someone had Christmastide tunes leaving at habitation before Oct was even over, but now I can safely break them out without act, compensate??


Sightedness as how we're just 6 weeks departed from Christmas (unhinged!!), I cogitate it's term that I line inundating you with leisure recipes. It is my pick baking mollify after all! I hold so many instruction ideas that I don't anticipate I'll bang experience to get through them all, but you can bet I'm deed to try!



INGREDIENTS
Gingerbread Cookie Cups:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/4 cup fancy molasses
  • 1 large egg room temperature

Eggnog Cheesecake Filling:

  • 1 cup heavy whipping cream cold
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup eggnog
  • 1/4 tsp ground nutmeg
  • pinch ground cinnamon

INSTRUCTIONS
Gingerbread Cookie Cups:

  1. Preheat oven to 350F and grease 2 regular sized muffin tins.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  3. In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
  4. Reduce speed to low and add in dry ingredients. Mix until combined.
  5. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
  6. Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
  7. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.


Eggnog Cheesecake Filling:

  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*
  3. Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
  4. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks. The cookies will soften the longer they sit.

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