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  • Jefferson Adams

    Gluten-free Eggnog Cheesecake

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      This rich eggnog cheesecake is gluten-free and sure to please your holiday dessert lovers.


    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.

    Photo: CC--JamesIngredients

    • 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



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    Directions:
    Heat oven to 350°F (180°C).

    Crust:
    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.

    Cheesecake:
    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.

    Edited by Jefferson Adams

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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