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.
ME BEFORE THE RECIPE…
Are you a nogger? I’m a nogger. I wasn’t always a nogger, but I’ve embraced the creamy, sweet, golden goodness that is eggnog. It’s pretty much the only time I splurge on a sweet drink. Well, besides juice. I do buy juice, but we water it down by at least half, and it’s all natural sugars, so I’m okay with that.
But when it comes to soda, energy drinks, sports drinks, “fruit” drinks, or flavored milks, we just don’t buy those things. And when I say “we” I am directly referring to “me”. I know, without a doubt, that my hubby frequents the gas stations AT LEAST once a day for a soda or energy drink fix. It’s one of those hiccups in our relationship that sends me through the roof. But I guess if drinking soda is the worst thing he does, I should count my lucky stars I got stuck with this man of mine.
He actually called me all excited yesterday saying that he was going to stop drinking soda. His Crossfit coach told him that it would be the single best thing he could do to improve his workout capacity. Ben signed up for a competition in a few weeks, so he’s all gung ho about following feedback to assure a stellar performance. I, of course, listened with skeptical ears. I’ve heard this commitment countless times before. It usually lasts a whopping 6 hours or so.
He was a little perturbed that I wasn’t more enthusiastic about his intended sacrifice. Well, HELLO!!! First of all, I know he’s not gonna do it. Second of all, why should I be excited about something that I’ve begged him for years to stop doing and then finally his coach mentions it one time and he’s 100% on board?! Yeah, I may have reacting slightly bratty to the news.
Anyhow, fast forward not even a full 24 hours later and I was right. I’m always right. It’s a curse. Hehe.
But really, I asked him at dinner tonight how many sodas he drank today. Do you like that? I didn’t even ask him how his goal was going or IF he drank any soda, as if I had any glimmer of hope he was trying. I cut right to the chase knowing that he already failed. I’m terrible.
Here’s the funny part. He looked right up at me, big old smile on his face, and proclaims, “Just one!!!” as if that’s the goal. Face palm. Oh my goodness! Are you kidding me??? I give up. He’s hopeless.
Ben is just a plain old drinker. Always was and always will be. Hasn’t touched alcohol in his life, but that man will get drunk off pretty much any other drink than water. And now that it’s the holidays, eggnog is added to that list.
I will say that, just like juice, we are eggnog diluters over here. That’s the only thing I don’t like about eggnog, the thickness. I always mix it with half milk and then drink it cold or warm it up in the microwave with a dash of cinnamon. YUM! There is just something about the flavor of eggnog that gets me all giddy inside.
HERE COMES THE RECIPE…
As if a few sips of eggnog each day isn’t enough, I found it necessary this holiday season to make a Gluten Free Eggnog Cheesecake with Cinnamon Eggnog Whipped Cream. Glorious. Just glorious.
All you eggnog haters out there can roll your eyes, but my goodness, this cheesecake was a pure slice of heaven.
Even if you’re not an eggnog fan, I’m pretty sure you would like this cheesecake. I think most people that don’t like eggnog don’t enjoy it because of the drink aspect, not so much because of the flavor. This cheesecake basically tastes like a vanilla cheesecake spiced up with a healthy dose of cinnamon and nutmeg. You can’t pass up that combo of spices for Christmas. They’re mandatory!
The texture of this cheesecake is on point. It’s sturdy, unlike those no bake cheesecakes that I despise, but still smooth and creamy throughout. Adding eggnog to the filling before baking ensures this velvety consistency.
In addition to a lovely filling, the crust on this cheesecake is just as delectable. I made it out of crushed up Annie’s brand Snickerdoodle Bunny Cookies. You could definitely make a crust out of gluten free graham crackers, but I loved the fact that I didn’t have to add any more sugar to the crust mixture. Less ingredients mean less steps, less mess, and a more happy me.
Okay, so delicious filling and tasty crust. Anything else you need??? Um, YES! Take it to the next level and amp up your whipped cream with a hint of eggnog and a touch of cinnamon. This whipped cream is almost necessary when making this cheesecake. Okay, I’m just gonna say IT IS NECESSARY. And just for some added texture, sprinkle toffee bits on top. Sweet and salty, crunchy toffee is always a good idea.
So get your holiday drink on in the best way possible…CHEESECAKE!!! I’m serious when I tell you, your family and friends are gonna LOVE you for this dessert. You will turn eggnog haters into eggnog obsessors over this sweet treat. Merry Christmas!
YOU MIGHT ALSO ENJOY…
- Gluten Free Holiday Eggnog Bundt Cake
- Gluten Free Cinnamon Eggnog Pancakes
- Gluten Free Mini Eggnog Muffins
- Gluten Free Honey Orange Ginger Cheesecake with Blackberry Compote
- Gluten Free Maple Molasses Pumpkin Swirled Cheesecake
- 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
- 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.**
- 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.
- Place a large sheet pan with ½" of water into oven to begin heating.
- 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.
- 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.
- 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.
- 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.
- Cover cheesecake with plastic wrap and chill in fridge overnight.
- 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.
- 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.
- Decorate top of cheesecake with whipped cream, toffee bits, and a dust of cinnamon.
- Store leftover cheesecake in an airtight container in fridge for up to 1 week or in freezer for up to 3 months.
**This is essential, otherwise water will seep into your crust and it will become soggy.