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- Preheat oven to 350ºF. Lightly grease the cavities of a 12-cup mini cheesecake pan.
- In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.
- In a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg, and salt. Mix until well-blended. Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.