Description
Delight in these festive Eggnog Cheesecake Cookie Cups, which combine spiced gingerbread cookie cups with a creamy, luscious eggnog cheesecake filling. Perfect for holiday gatherings, these bite-sized treats offer a wonderful blend of warm spices and rich, velvety cheesecake flavors, chilled to perfection.
Ingredients
Scale
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 (do not use blackstrap)
- 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
- Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C) and grease two regular-sized muffin tins thoroughly to prevent the cookie cups from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, beat the room-temperature unsalted butter, molasses, and light brown sugar until the mixture becomes pale and fluffy, about 2 to 3 minutes. Then add the egg and beat just until combined.
- Add Dry Ingredients: Lower the mixer speed and gradually add the dry ingredient mixture. Mix until just combined, forming the cookie dough.
- Form Cookie Cups: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press the dough down gently to flatten and form an even layer at the bottom.
- Bake the Cookie Cups: Bake for approximately 9 to 10 minutes or until the cookies are mostly set but still slightly soft in the center.
- Create Wells in Cookies: Immediately after removing from the oven, press down firmly in the center of each cookie using a small jar or container to create cup-shaped wells for the filling.
- Cool Cookies: Allow the cookie cups to cool in the pans for 10 minutes. Gently twist each cup to loosen them from the tins, then let them cool for an additional 5 minutes before transferring to a wire rack to cool completely.
- Whip Cream: Chill your whisk and bowl, then whip the cold heavy cream until stiff peaks form.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggnog, ground nutmeg, and a pinch of ground cinnamon, beating until fully incorporated.
- Combine Filling: Gently fold the cream cheese mixture into the whipped cream until well combined and smooth.
- Fill Cookie Cups: Pipe or spoon the eggnog cheesecake filling into the cooled gingerbread cookie cups, filling the wells completely.
- Chill and Set: Refrigerate the filled cookie cups for approximately 2 hours to allow the filling to set properly.
- Serve and Store: Serve these chilled. Consume within 2 to 3 days for best freshness, or freeze for up to 2 months. Note that the cookies may soften slightly over time when frozen.
Notes
- Use fancy molasses for the cookie dough rather than blackstrap molasses to ensure a milder, sweeter flavor.
- For best results, use ingredients at the recommended temperatures (room temperature eggs and butter; cold heavy cream).
- Chilling the whisk and bowl before whipping cream helps achieve stiffer peaks.
- Freezing the cookie cups is possible, but expect the cookie texture to soften slightly after thawing.
- These cookie cups are best enjoyed within a few days when stored refrigerated for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Eggnog Cheesecake, Gingerbread Cookies, Holiday Desserts, Cheesecake Cups, Spiced Holiday Treats, Cookie Cups
