Name: Eggnog Cheesecake Cookie Cups Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 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 (do not use blackstrap); 1 large egg (room temperature); 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

Ingredients

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 (do not use blackstrap)

1 large egg (room temperature)

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

Step 1: Preheat the oven to 350°F (175°C) and grease two regular-sized muffin tins.

Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

Step 3: In the bowl of a stand mixer, beat the butter, molasses, and brown sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until fully combined.

Step 4: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just incorporated.

Step 5: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press down gently to flatten the dough.

Step 6: Bake for 9 to 10 minutes or until the cookie cups are mostly set but still soft in the center.

Step 7: Remove from the oven and immediately press down the centers of each cookie cup with a small jar or container to create a well. Let cool in the pans for 10 minutes.

Step 8: Loosen each cookie cup by gently twisting it in the pan, then cool for 5 more minutes before removing to a wire rack to cool completely.

Step 9: To make the filling, whip the cold heavy cream until stiff peaks form. Use a cold whisk and bowl for best results.

Step 10: In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth. Add the eggnog, nutmeg, and cinnamon and beat until fully combined.

Step 11: Gently fold the cream cheese mixture into the whipped cream until well combined.

Step 12: Pipe or spoon the cheesecake filling into the cooled cookie cups. Refrigerate for about 2 hours, or until set.

Step 13: Serve chilled. These cookie cups are best eaten within 2 to 3 days or can be frozen for up to 2 months. Note that the cookies will soften slightly over time.

Tips & Variations

Use fancy molasses instead of blackstrap to avoid a bitter taste and achieve a richer flavor.

For a festive touch, sprinkle a little extra nutmeg or cinnamon on top of the filling before serving.

Try adding a splash of rum or rum extract to the cheesecake filling for a boozy twist.

Chill your mixing bowls and beaters for whipping cream to get the best peaks quickly.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. The cookies may soften after freezing but the flavor remains delicious.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups ahead and store them airtight at room temperature for a couple of days. For best texture, fill with cheesecake filling just before serving.

What if I don’t have fancy molasses?

Regular molasses can be used, but avoid blackstrap molasses as it is more bitter and can overpower the flavor. If necessary, substitute with a mix of dark corn syrup and brown sugar to mimic molasses sweetness.