Eggnog Cheesecake Cupcakes

Ingredients

• 16 Biscoff cookies finely crushed
• 2 Tbsp salted butter, melted
• 2 cream cheese, softened
• 1/2 cup granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 1/4 tsp ground nutmeg, plus more for garnish if desired
• 2 large eggs
• 3/4 tsp rum extract
• 1/2 tsp vanilla extract
• 1/2 cup eggnog
• 1 1/4 cups heavy cream
• 2 1/2 Tbsp granulated sugar

Directions

1. For the crust: Heat the oven to 325 degrees. In a mixing bowl, stir the Biscoff cookie crumbs with the melted butter using a fork, until the crumbs are evenly coated. Spoon the mixture evenly into 12 paper lined muffin cups, using about 1 Tbsp in each cup. Press the crumbs into a flat base, then bake for 5 minutes. Take the pan out of the oven and let the crusts cool.
2. For the cheesecake: In a small mixing bowl, whisk the granulated sugar, flour and nutmeg together. Place the cream cheese in a large mixing bowl, add the sugar mixture, and beat with an electric hand mixer on low speed just until the mixture is smooth. Add the eggs one at a time, mixing only until incorporated after each one; add the rum extract and vanilla extract along with the second egg. Mix in the eggnog. Firmly tap the bowl on the counter about 30 times to knock out some of the extra air bubbles. Pour the batter over the crusts in the 12 muffin cups, using about 1/4 cup batter for each. Bake at 325 degrees for 20 – 23 minutes, until the centers have just a slight jiggle. Remove from the oven and cool at room temperature for 1 hour, then cover with plastic wrap and chill in the refrigerator for 2 hours.
3. For the topping: In a mixing bowl, beat the heavy cream with an electric hand mixer on high speed until soft peaks form. Add 2 1/2 Tbsp granulated sugar and continue beating until the peaks are stiff. Spread the whipped cream over the chilled cheesecake cupcakes, and add a light dusting of nutmeg if you’d like. Serve chilled.