Fill 2 (12-cup) muffin tins with cupcake liners. Place 1 OREO Cookie on bottom of each cupcake liner. Set aside.
In a stand mixer (using paddle attachment) or large mixing bowl using hand mixer, beat cream cheese and sugar until fluffy. Then, mix in eggs, vanilla, eggnog, ground nutmeg and salt until well combined. Pour mixture over OREO Cookies, adding about 4 tsp. batter to each cupcake liner.
Bake 22 to 25 min. or until centers are almost set. Let cool, then refrigerate 3 hours. Top with a swirl of whipped cream and sprinkle of ground cinnamon before serving.
Treat yourself on occasion to bite-size tastes of indulgent foods.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 1g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.