Gluten-Free Eggnog Cheesecake Recipe
ATTENTION: You officially have 1 weekend to finish your Christmas shopping, finish planning or shopping for your holiday meals, and wrap gifts.
And while I can’t help you with two of those things, I can certainly help you finish planning your holiday meal. There are more than 2000 recipes on this site for you to peruse and draw inspiration from but check out our Entertaining & Holidays section for recipes that are particularly great for this time of year.
And, if you want something new and fresh, this Gluten-Free Eggnog Cheesecake recipe is a must-try! What better way to spend Sunday morning than with a cup of coffee in one hand while the other starts the mixer for this absolutely fantastic dessert?!
For this cheesecake, start with a classic graham cracker crust (I use Kinnikinnick’s gluten-free graham cracker crumbs), followed by a pretty classic cheesecake filling that has the addition of eggnog. The cheesecake is then topped with an eggnog-based pudding of sorts for an extra-creamy treat.
Your guests won’t know what hit them when they take a bite of this luscious cake. It will certainly be the highlight of their Christmas dinner.
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Gluten-Free Eggnog Cheesecake Recipe
- Gluten-free non-stick cooking spray
- 2 cups gluten-free graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 3 (8-ounce) packages cream cheese at room temperature
- 1 cup sugar divided
- 3 large eggs at room temperature
- 2 cups prepared eggnog divided
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated nutmeg plus more for garnish
- ¼ teaspoon kosher or fine sea salt
- 1 tablespoon cornstarch
- Preheat the oven to 325 degrees. Spray a 9-inch springform pan with cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Dump the mixture into the prepared pan and press firmly into an even layer along the bottom of the pan.
- Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until smooth. Add ¾ cup sugar and beat until combined. Turn off the mixer, add the eggs, ¾ cup of eggnog, vanilla, ½ teaspoon nutmeg, and salt. Starting at low speed then gradually increasing to high, beat the mixture until very smooth, scraping the sides and bottom of the bowl a few times. Pour the mixture into the pan on top of the crust. Bake for 55 to 60 minutes or until the cheesecake is set and no longer jiggly in the center. Remove the cheesecake from the oven and let it cool slightly while preparing the topping.
- Combine ¼ cup of eggnog with the cornstarch and mix until smooth and free of any lumps. Put the remaining 1 cup of eggnog in a sauce pan with the remaining ¼ cup of sugar. Heat over medium-low heat, stirring, until it starts to get hot. Add the cornstarch mixture and stir over heat until it thickens to the consistency of pudding. Strain the mixture through a fine mesh sieve then spread it on top of the cheesecake evenly. Top with some nutmeg and let cool.
- Refrigerate for at least 4 hours or preferably overnight. Can be made 2 days ahead; keep covered with plastic wrap in the refrigerator.
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