Indulgent Gluten-Free Eggnog Cheesecake Recipe: A Holiday Classic Reimagined

Preheat & Prep:

Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent water seepage.

Make the crust:

• • Combine the gluten-free graham cracker crumbs, melted butter, and sugar in a bowl.
  • Press the mixture evenly into the bottom of the springform pan.
  • Bake for 8-10 minutes, then set aside to cool.

Prepare the filling:

• • In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
  • Add sugar and cornstarch, mixing well.
  • Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Gradually pour in eggnog, vanilla extract, nutmeg, and cinnamon, mixing until smooth.

Assemble & bake:

• • Pour the filling over the cooled crust.
  • Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (this prevents cracks).
  • Bake for 65-75 minutes or until the edges are set and the center jiggles slightly.

Cool & chill:

• • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  • Cover and refrigerate for at least 6 hours, preferably overnight.