Gluten Free Eggnog Cheesecake
 
Prep time
Cook time
Total time
 
If you need a show stopper for your next holiday party, consider showing up with this Gluten Free Eggnog Cheesecake topped with cinnamon and whipped cream.
Author:
Recipe type: Dessert
Serves: 12-16 slices
Ingredients
  • For the crust:
  • 2½ cups finely ground Annie's brand Snickerdoodle Gluten Free Bunny Cookies (about 1½ of the 6.75 oz. packages, so buy 2 boxes)*
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • dash of salt
  • 6 tablespoons melted butter
  • For the filling:
  • 4 packages cream cheese (8 oz. each, 32 oz. total), room temperature
  • 1¼ cups sugar
  • 4 eggs, room temperature
  • 1½ teaspoons vanilla
  • ¾ teaspoon cinnamon
  • ½-3/4 teaspoon ground nutmeg, depending on preference
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • ¾ cup eggnog, room temperature
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons eggnog
  • 2-3 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • pinch of salt
  • dash of cinnamon
Directions
  1. Preheat oven to 350 degrees. Prepare spring form pan by covering the bottom and up the sides at least 2 inches with 3-4 layers of foil, making sure that there are no cracks where water can enter.**
  2. In a food processor, pulse cookies into fine crumbs. Pour into a medium sized mixing bowl. Add cinnamon, nutmeg, and salt and stir to combine. Pour in melted butter and stir until crumbs are evenly coated. Dump into spring form pan and pat down on the bottom and about an inch up the sides of the pan, making sure the edge where the bottom and sides of the pan meet is not too thick. Bake at 350 degrees for 12 minutes until browning. Remove and set aside.
  3. Place a large sheet pan with ½" of water into oven to begin heating.
  4. To make filling, beat cream cheese with hand mixer in a large mixing bowl or in a stand mixer until smooth, making sure to scrape down sides and bottom of the bowl. Add sugar and beat until incorporated. Reduce speed of mixer to low and add eggs, one at a time, mixing until smooth in between each addition. Add vanilla, cinnamon, nutmeg, salt, and cornstarch and beat until smooth.
  5. Add eggnog in a steady stream, with mixer on low, and mix until smooth, making sure to scrape down sides and bottom of the bowl.
  6. Pour filling over crust and smooth top with spatula. Place cheesecake pan in water bath and bake at 350 degrees for 15 minutes. Reduce oven temperature to 325 and bake for 50 mins more or until toothpick inserted near center comes out clean with very few crumbs.
  7. Turn oven off and leave cheesecake inside. Let it rest in oven for at least an hour. Remove cheesecake pan from oven. Pull foil off sides and bottom of pan. Set on cooling rack and allow to come to room temperature.
  8. Cover cheesecake with plastic wrap and chill in fridge overnight.
  9. Remove cheesecake 30 minutes to 1 hour before serving. Run a knife around the edges of cheesecake to loosen. Remove outer ring of pan. With a sturdy spatula, transfer cheesecake to serving platter.
  10. Make whipped cream by adding all ingredients to a large mixing bowl and beating until soft peaks form (about 2-3 minutes). Taste whipped cream mixture within the first minute to see if you want more sugar for a sweeter whipped cream.
  11. Decorate top of cheesecake with whipped cream, toffee bits, and a dust of cinnamon.
  12. Store leftover cheesecake in an airtight container in fridge for up to 1 week or in freezer for up to 3 months.
Notes
*You may use 2⅓ cups finely ground gluten free graham crackers plus ¼ cup sugar instead.
**This is essential, otherwise water will seep into your crust and it will become soggy.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-eggnog-cheesecake/