Comments on: Eggnog Cheesecake Cupcakes

By: Lucrecia

Lucrecia — Tue, 06 Nov 2018 04:49:08 +0000

In reply to Carmen Wishlow. Do you recall how much of the oil you added to get that eggnog flavour?

By: Rose

Rose — Wed, 20 Dec 2017 20:44:49 +0000

Hi! I made these using my muffin tins and these turned out amazing! I was just wondering if this would transition well into a whole cheesecake in a 9 inch pan?

By: Taylor

Taylor — Sat, 17 Dec 2016 07:24:18 +0000

These look so good. They are in my fridge right now and I can’t wait to try them. I’m not sure if the recipe is off but I got 24 cheesecakes out of this, filling them 3/4 of the way.

By: Carmen Wishlow

Carmen Wishlow — Sat, 20 Dec 2014 05:24:47 +0000

these babies are in the oven!!! I didn’t have the rum or extract but I did have Lorann Oils Eggnog oil and added. Cannot wait to taste them!!! Oh and no biscoff here in Canada that I can find so I have used graham crackers for the crust!

By: Jaclyn

Jaclyn — Tue, 23 Sep 2014 03:57:21 +0000

In reply to lea. I think a little bit of real rum would be the next best thing, other than that I can't really think of anything with a similar flavor.

By: lea

lea — Thu, 04 Sep 2014 09:27:23 +0000

I so love these! Can I anyhow substitute the rum? If so, what do you think should I substitute it from? Thanks! :)

By: Mini Eggnog Cheesecakes | Pale Yellow

Mini Eggnog Cheesecakes | Pale Yellow — Mon, 30 Dec 2013 14:02:00 +0000

[…] Eggnog Cheesecakes Adapted from Cooking Classy Yield – 36 mini […]

By: Jaclyn

Jaclyn — Fri, 20 Dec 2013 21:59:47 +0000

In reply to Helen Chen. That should be fine, I'd probably use 1 - 1 1/2 Tbsps. I hope you love them Helen!

By: Helen Chen

Helen Chen — Fri, 20 Dec 2013 13:43:29 +0000

I was wondering if you can replace the run extract with actual spiced rum, and how much do you suggest? Thanks

By: Tina

Tina — Tue, 17 Dec 2013 16:24:55 +0000

Has anyone tried making these in a mini-cupcake tin? If so, any suggestions on adjusted baking times?