Graham cracker (crumbs) Sugar Melted butter Ground cinnamon Ground nutmeg Cream cheese Eggs Rompope (or eggnog) Flour Heavy whipped cream Powdered sugar
In a medium bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar. Mix in melted butter.
Grease a mini cheesecake pan, place a spoonful of the crumb mixture in each cup and press together. Bake, remove the pan from the oven and set aside.
In a large bowl, beat cream cheese mixture until smooth. Add in sugar, eggs, eggnog and flour. Beat with an electric mixer until creamy.
Fill each cup with the creamy filling. Bake, remove and allow to reach room temperature. Then refrigerate for at least two hours.
While the cheesecakes cool, in a large mixing bowl, beat the whipped cream until stiff peaks form. Add in rompope (or eggnog) and beat until well combined, then add powdered sugar, nutmeg and cinnamon.
Top each cheesecake with a spoonful of whipped cream topping.
Sprinkle with a little nutmeg and serve immediately.