Turkey Hill Egg Nog Cheesecake Cups Recipe


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


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.