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Gluten-free Eggnogg Cheesecake
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 12/04/2014 - Cheesecake is one of my favorite desserts. This version incorporates holiday eggnog for a rich, delicious cheesecake that’s sure to put a smile of the faces of most anyone. It makes a great potluck item that will have people asking for more.
- 3 8-ounce packages cream cheese
- 1¼ cup almond meal (or finely ground raw almonds)
- ⅓ cup butter
- 3 tablespoons sugar (for crust)
- 1 cup granulated sugar
- 3 tablespoons gluten-free flour or potato starch
- ¾ cup whole milk eggnog
- 2 eggs
- 2 tablespoons rum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Heat oven to 350°F (180°C).
Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.
Spread into an 8" or 9-inch springform pan, pushing into corners and on edges.
Bake crust for 10 minutes or until slightly browned.
Remove from oven, and set aside.
TIP: Place a small ovenproof pan of water in the oven when baking. This will help to ensure a moist cheesecake.
In a large mixing bowl, combine cream cheese, sugar, flour, eggnog, eggs, rum and cinnamon and nutmeg.
Use a mixer or wire pastry cutter to mix well.
Pour mixture into pre-baked crust and bake at 350°F (180°C) for 45-50 minutes, or until cake is barely firm in the center, but still jiggly.
Remove from oven and loosen cake rim. Cool cake completely and remove ring of the springform pan.
Cover lightly and refrigerate until completely chilled before serving.
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