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:

2 Tablespoons cornstarch, potato starch or gluten free all-purpose flour

4 8-oz. packages gluten-free cream cheese (Philadelphia), softened

1 cup eggnog

6 large eggs

1 cup sugar

Equipment:

springform pan

baking sheet

baking pan

ramekin

bowl

oven

wire rack

knife

stove

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:

Quickview
382k Calories
8g Protein
29g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
382k
19%

Fat
29g
45%

  Saturated Fat
15g
99%

Carbohydrates
22g
8%

  Sugar
20g
23%

Cholesterol
188mg
63%

Sodium
289mg
13%

Get Enough Of These
Protein
8g
17%

Vitamin A
1193IU
24%

Phosphorus
152mg
15%

Selenium
10µg
15%

Vitamin B2
0.25mg
15%

Calcium
115mg
12%

Vitamin B5
0.9mg
9%

Vitamin B12
0.51µg
8%

Vitamin D
1µg
8%

Zinc
0.81mg
5%

Folate
20µg
5%

Potassium
174mg
5%

Iron
0.78mg
4%

Vitamin B6
0.08mg
4%

Vitamin E
0.53mg
4%

Magnesium
13mg
3%

Vitamin K
2µg
2%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

covered percent of daily need
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