Gluten Free Eggnog Cheesecake

Gluten Free Eggnog Cheesecake is a gluten free recipe with 12 servings. This side dish has 387 calories, 9g of protein, and 29g of fat per serving. For $1.05 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Gluten Free Recipe Box requires cornstarch, sugar, eggnog, and eggs. It can be enjoyed any time, but it is especially good for Christmas. 156 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 22%, this dish is not so awesome. Try Gluten-Free Eggnog Cheesecake Muffins, Vegan Eggnog (dairy Free, Egg Free, Gluten Free), and Gluten Free Eggnog Martini for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust, follow the instructions at the above link. Preheatoven to 325F. Press some of the dough into each of several ramekins and place on a baking sheet. Alternatively, you can use a 9 to 10-inch springform pan (or halve the recipe for a 9 x 9-inch baking dish). Bake crust for 20 minutes for ramekins, 25 minutes for 9x9, and about 1 hour for large springform pan. (See Tips section for variations.)In the bowl of your mixer, add sugar, eggnog, cream cheese, eggs and cornstarch or flour. (The cornstarch or flour is in place of a water bath which helps eliminate the cheesecake from cracking.)Remove crust from oven and keep oven on.Scoop filling over the baked crust and once oven is preheated, bake for about 50 minutes or until set.Transfer cheesecake to the top of the stove to cool. (This helps it cool slowly which prevents cracking.) Then transfer to a wire rack to cool completely. Using a knife dipped in warm water, slice and serve. If desired,garnish slices by piping out a bit of Cream Cheese Frosting on top of each slice using a star tip.

 

Step by step:

1. To make the crust, follow the instructions at the above link. Preheatoven to 325F. Press some of the dough into each of several ramekins and place on a baking sheet. Alternatively, you can use a 9 to 10-inch springform pan (or halve the recipe for a 9 x 9-inch baking dish).

2. Bake crust for 20 minutes for ramekins, 25 minutes for 9x9, and about 1 hour for large springform pan. (See Tips section for variations.)In the bowl of your mixer, add sugar, eggnog, cream cheese, eggs and cornstarch or flour. (The cornstarch or flour is in place of a water bath which helps eliminate the cheesecake from cracking.)

3. Remove crust from oven and keep oven on.Scoop filling over the baked crust and once oven is preheated, bake for about 50 minutes or until set.

4. Transfer cheesecake to the top of the stove to cool. (This helps it cool slowly which prevents cracking.) Then transfer to a wire rack to cool completely. Using a knife dipped in warm water, slice and serve. If desired,garnish slices by piping out a bit of Cream Cheese Frosting on top of each slice using a star tip.

Nutrition Information:

covered percent of daily need