Individual Mini Eggnog Cheesecakes (Perfect For Parties & Holiday Brunches)

Delicious little cupcake sized,
eggnog enhanced cheesecakes!

Ingredients:
coconut oil cooking spray (or cooking oil of choice)
1 cup graham cracker crumbs*
2 tablespoons butter, melted
1 1/2 teaspoons sugar
1/4 teaspoon nutmeg
12 ounces cream cheese (at room temperature)**
1/2 cup sugar
1/2 cup eggnog (plain or spiked)***
1 tablespoon flour
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1/2 cup seedless raspberry jam****
3/4 cup fresh raspberries****
whipped cream
nutmeg (optional)

Method:
Preheat oven to 350*. Lightly grease 12 silicone muffin cups with the cooking oil spray. (A regular muffin pan can be used, but silicone pans make the cheesecakes very easy to remove.)
Mix together the graham cracker crumbs, melted butter, 1 1/2 teaspoons sugar and 1/4 teaspoon nutmeg. Divide the mixture evenly between the prepared muffin cups and press firmly to form an even crust. Bake for 5 minutes.
Reduce the oven temperature to 325*. In a large bowl, beat together the cream cheese and 1/2 cup sugar, with and electric mixer, until creamy. Add the eggnog, flour, vanilla, 1/4 teaspoon nutmeg and salt. Mix until well blended. Add the egg and mix just until combined.
Divide the cream cheese mixture evenly on top of the crumb crusts. Bake for 15 minutes. (The centers should be only slightly jiggly.) Cool in pan, on a rack, for 1 hour. Refrigerate for 4 hours  or overnight. In a small pan, heat the jam and fresh berries over low heat, just until the jam is melted. Set aside to cool. When ready to serve, spoon a small portion of the raspberry sauce on top of each cheesecake. Top with a small dollop of whipped cream. If desired, garnish with a sprinkle with a dash of nutmeg.  Makes 12 portions. Store leftover portions of cheesecakes and toppings in an airtight containers, in the refrigerator.

*1 cup of graham cracker crumbs equals about 6 long graham crackers.
 (I grind an entire box of graham crackers, in a food processor, and then I keep them in an air tight container, in the refrigerator.) 

**If you don't have time to wait for the cream cheese to reach room temperature, you can microwave it for 20 seconds.

***If regular eggnog is used, add a 1/2 teaspoon of rum extract with the nog.

****Seedless blackberry jam and blackberries can be used instead of the raspberries. The cheesecakes can also be topped with a tablespoon of whole berry cranberry sauce.

Note: These are delicious and so simple to make! I used bottled spiked eggnog and the flavor and texture was great ~ a perfect recipe for the winter holidays.