Eggnog Cheesecake Squares & Eggnog Cupcakes

 Ann Cox Eastes from Kroger prepared Chocolate Eggnog Cheesecake Squares and Eggnog Cupcakes with Eggnog Cream Cheese Frosting (see recipes below). 

EGGNOG CUPCAKES WITH CREAM CHEESE FROSTING

1 (15.25-15.50 oz) package yellow cake mix

1 c eggnog

½ cup canola or vegetable oil

¼ c sugar

3 eggs

½ t nutmeg

Combine cake mix, eggnog, canola oil and sugar in a large bowl. Beat with an electric mixer until ingredients are mixed. Add eggs, one at a time, and continue beating until batter becomes smooth . Add nutmeg and beat to mix. Line 24 muffin cups with cupcake liners. Pour batter into each muffin cup and fill about ¾ full (about ¼ c). Bake in a preheated 350F oven for 18-21 minutes. Remove from oven and place on cooling rack. Cool completely before frosting. Yield: 24 cupcakes

Cream Cheese Frosting

1 (8-oz) pkg cream cheese, softened

¼ c eggnog

4-4 ½ c powdered sugar

2 T ground nutmeg, optional

Combine cream cheese and eggnog and beat with electric mixer to Gradually add powdered sugar to frosting and beat until mixture becomes smooth and stiff enough to frost.

Frost cupcakes and sprinkle with nutmeg if desired.

CHOCOLATE EGGNOG CHEESECAKE SQUARES

2 c crushed chocolate cream sandwich cookies with chocolate cream

2 T butter or margarine, melted

2 (8-oz) pkg cream cheese, softened

½ c sugar

1 T flour

½ c eggnog

2 eggs

½ c mini semi-sweet chocolate chips

2 T ground nutmeg

Line a 9 X 13-inch baking pan with heavy duty aluminum foil, making sure foil extends over edges of long side of pan. Press in the bottom of the pan to fit around the edges. Coat the foil with baking spray. Combine cookie crumbs and butter in a small bowl and mix. Press cookie crumbs in the bottom of pan to form a crust. Combine cream cheese, sugar and flour in a large bowl and beat with an electric mixer until smooth. Add eggnog and eggs and beat until mixed and smooth. Fold in chocolate chips and pour batter evenly on top of crust. Bake in a preheated 325F oven for 35-40 minutes. Remove from oven and set on cooling rack for 45 minutes or so. Then refrigerate for 2-3 hours. Sprinkle tops lightly with nutmeg. Cut into squares and store in refrigerator. Yield: 32-48 squares

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