What you’ll need:
For the pepernoten cheesecake base:
– 250 g crumbed (homemade) pepernoten or kruidnoten
– 150 g melted butter

For the ‘cheese’
– 115 g castor sugar
– 3 tablespoons corn flour
– 900 gr (Philadelphia) cream  cheese (at room temp)
– 2 eggs
– 115 ml cream
– 1/2 teaspoon vanilla extract

Preheat the oven to 180°C.
Prep the cupcake tray by lining the cups with baking paper moulds.

Place the pepernoten in a sealable bag and bash them with a rollong pin, or use a foodprocessor, into crumbs. Melt the butter and add the crumbed pepernoten. Give it a good stir and scoop about a tablespoon per cupcake into the moulds. Press the crumbs into the cup with the bottom of a glass or can, and bake for about 5 minutes.

Time for the cheese.
Add the sugar and cornflour to a mixing bowl, add the cream cheese and mix with an electrical mixer until smooth and creamy. Add the eggs one by one, mix well.
Slowly add the cream to the mix and finally the vanilla extract. Give it all another good stir. Use an ice cream scoop to scoop the mixture into the cupcakes, gently press it and bake the cupcakes for another 15 – 20 minutes.

Let the cakes cool down and refrigerate for another hour.
When the cakes are cooled down completely and set nicely you can drizzle some delicious chocolate sauce over them and tuck in! It’s well worth your patience!

Have a lovely day! -x-