Gluten Free Eggnog Cheesecake

‘Tis the season for eggnog, and what better way to use it than in a cheesecake? You can make this eggnog cheesecake in a number of sizes including making cheesecake bars. Individual portions and a large cheesecake work out well, too. Either way, it’s delicious.

Gluten Free Eggnog Cheesecake


Yield: Serves 12

Gluten Free Eggnog Cheesecake

A gluten free eggnog cheesecake recipe that you can make in a regular springform pan, in individual ramekins or in a 9x9-inch dish and serve as bars.


    For the Crust:
  • 1 recipe Easy Gluten Free Graham Cracker Crust
  • Cheesecake filling:
  • 1 cup sugar
  • 1 cup eggnog
  • 4 8-oz. packages gluten-free cream cheese (Philadelphia), softened
  • 5 large eggs
  • 2 Tablespoons cornstarch, potato starch or gluten free all-purpose flour


    To Make the Crust:
  1. To make the crust, follow the instructions at the above link. Preheat oven to 325ºF. Press some of the dough into each of 6 or 7 mini springform pans, 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 or pie dish). Bake crust for 20 minutes.
  2. To Make the Filling:
  3. 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.)
  4. Remove crust from oven and keep oven on.
  5. Scoop filling over the baked crust and once oven is preheated, bake ramekins for about 50 minutes, 65 minutes for a 9-inch round (half recipe), and 1 to 1 hour 10 minutes for a large springform pan. (See Tips section for variations.) You want to bake them until they are just set.
  6. 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.



To bake a smaller amount, halve the recipes, use a 9 x 9-inch baking dish, about 3/4 of the crust, and bake for about 25 to 30 minutes or until set.

For individual size springform pans or ramekins, depending upon the size, the baking time should be reduced to about 45 to 60 minutes or until set.

For a 9 or 10-inch springform pan, halve the recipe and bake for 1 to 1 hour 10 minutes or until set. Then be sure to cool slowly, either in the oven with the door open or on top of the stove.

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