Mini Eggnog Cheesecake Bites

Crust

14 sheets of graham cracker

2 Tbsp coconut or brown sugar

6 Tbsp butter, melted

1/2 tsp cinnamon

Cheesecake Filling

4 large eggs, room temperature

24 ounce cream cheese, room temperature or softened

1 cup granulated sugar

3 Tbsp all-purpose flour

1 cup eggnog, of your choice

1 tsp ground nutmeg

Crust

1. Preheat the oven for 350 F.
2. Blend the graham crackers until fine in a food processor.
3. Add sugar and cinnamon, and blend to combine. Add the melted butter and blend again.
4. Pour the mixture evenly into a greased muffin pan, about 1 inch thick (you may have some leftover). Press the crust down tight (you can use a small glass bottle).
5. Bake the crust alone for 8 minutes

Cheesecake Filling

1. In a large mixing bowl, use a hand mixer to blend the cheesecake filling. Mix everything in a bowl until SMOOTH.
2. Pour the filling on top of the crust. (you may have leftover, you can use it to make crustless cheesecake!)
3. Bake the cheesecake at 350F for 20 -25 min.
4. Turn off the oven and leave the eggnog cheesecake in with the oven door cracked open for 10 -15 minutes (the top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled.)
5. Let the cheesecake cool for an hour or so and refrigerate for 3 -4 hours.
6. Serve with whipped cream, crumbled graham cracker or just as it is! Enjoy!