Gluten-Free Eggnog Cheesecake Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 645
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 89
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 8
- Cholesterol
- 122
- Sodium
- 459
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
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
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- 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.
- 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.
- 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.