Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Preheat oven to 350°F (175°C).
4. In a food processor, finely blend gingersnap cookies. Transfer to a bowl and mix with brown sugar and melted butter until well combined.
5. In the bottom of muffin cups, place 1 ½ tbsp of the crust mixture. Pack firmly. Bake for 3 minutes, then remove and allow to cool.
6. In a large mixing bowl, beat cream cheese with granulated sugar and brown sugar until smooth.
7. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
8. Stir in eggnog and vanilla extract.
9. Combine cinnamon, nutmeg, and salt and fold into the cream cheese mixture until fully incorporated.
10. Top each prepared crust with 1/3 cup filling.
11. Bake for 20 minutes. Centers will jiggle slightly; remove from oven and allow to cool completely at room temperature.
12. Remove cheesecakes from muffin tin and place on a parchment-lined chafing dish, cover with plastic wrap, and refrigerate until service.

For service:

1. Place on a plate, top with whipped cream, and garnish with a whole or crumbled gingersnap cookie.
2. Discard any leftover mini cheesecakes that have been at room temperature for more than 2 hours.