Turkey Hill Egg Nog Cheesecake Cups Recipe
Ingredients
For the cake
- 3 (8-ounce) packages cream cheese, softened
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract 1 cup of sugar
For the filling
- 1 cup sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
For the topping
- 2 cups Turkey Hill Egg Nog Ice Cream, softened
- 2 1/2 tablespoons corn starch
Directions
Cake: Preheat oven to 300 degrees. Combine softened cream cheese, eggs, vanilla and almond extracts, and sugar in a mixing bowl and beat on medium speed with electric mixer until smooth. Place baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake 40 minutes.
Filling: Meanwhile, mix sour cream, sugar, and vanilla extract in a small mixing bowl using a spoon. When cupcakes sink in the middle, place a scant tablespoon of eggnog mixture in the middle of each. Place back into the oven for 5 more minutes. Remove from oven and cool.
Topping: For topping, combine Turkey Hill Egg Nog Ice Cream and cornstarch in a medium saucepan, stirring constantly, and cook on medium heat until mixture bubbles and thickens. Cool to room temperature and set aside. When cool, spoon about 1 1/2 to 2 tablespoons of eggnog topping over each cupcake. Refrigerate until firm.
