Gluten-Free Eggnog Cheesecake Muffins

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 12 muffins
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Ingredients

Gluten-free Flour Blend: 

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt

Crust:

1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)

1 tablespoon packed light brown sugar

1/8 teaspoon salt

1/8 teaspoon pumpkin pie spice

2 1/2 tablespoons unsalted butter, melted

Filling:

Two 8-ounce packages plain cream cheese, at room temperature

1 cup granulated sugar

3/4 cup eggnog, at room temperature

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1/4 teaspoon salt

1/4 teaspoon nutmeg

Whipped Cream:

1 cup heavy whipping cream

1/2 cup eggnog

2 tablespoons confectioners' sugar

1/8 teaspoon pumpkin pie spice

Directions

  1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 
  2. For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on. 
  3. For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin. 
  4. For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.
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