Best Bites: Classic Christmas gingerbread cookie cups filled with eggnog cheesecake
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Try these gingerbread cookie cups filled with eggnog cheesecake this holiday season! Check out the recipe on Best Bites!
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:
Preheat oven to 350F and grease 2 regular sized muffin tins.
In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
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.
Reduce speed to low and add in dry ingredients. Add spices first and add flour in 3 parts. Mix until combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
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:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks. The cookies will soften the longer they sit.
Other eggnog recipes we love below!