Ingredients

The following ingredients have 20 Servings
  • 1 Cookie Dough
  • 16 oz cream cheese
  • 2/3 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • rum extract
  • 1/3 cup (plus 1 tbsp Eggnog)
  • 1/4 tsp ground nutmeg
  • pinch salt

Instruction

  • Preheat oven to 350 degrees F.
  • Cut the gingerbread dough into 20 discs and gently press each disc of cookie dough into cupcake liners. Set aside.
  • In a large bowl beat your cream cheese and sugar with a mixer until light and fluffy. Add the eggs, vanilla, rum extract, eggnog, nutmeg and pinch of salt. Mix until blended. Scoop into prepared cups.
  • Bake for 20 to 25 minutes. Remove from oven and let cool completely. Store covered in fridge until ready to eat. Enjoy!