Holiday Eggnog Cheesecake

Ingredients for the gluten free crust:

• 3 Tbsp butter softened

• 1/2 cup sugar

• 3/4 tsp. ground cinnamon

• 3/4 cup Extra White Gold gluten free all- purpose flour

• 1/3 cup almond flour

Cheesecake filling

• 3 (8 ounce) packages cream cheese, softened

• 1 cup white sugar

• 3 tablespoons Extra White Gold gluten free all-purpose flour

• 1 cup eggnog

• 2 large eggs

• 1 tablespoon vanilla extract

• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 350 deg F

2. Beat the butter, sugar, and cinnamon until crumbly. Add flours. Press onto bottom of a 9-inch springform pan coated with cooking spray or butter.

3. Bake for 10 minutes. Place on a wire rack to cool.

4. Preheat oven to 425 degrees F (220 degrees C). Wrap the bottom of the springform pan with foil and baked it in a water-filled cookie pan.

5. In a food processor combine cream cheese, 1 cup sugar, gluten-free flour, and eggnog; process until smooth. Blend in eggs, vanilla and nutmeg. Pour mixture into cooled crust.

6. Bake for 10 minutes.

7. Reduce heat to 250 deg F and bake for 45 minutes, or until the center of cake is barely firm to the touch. Let cake cool completely in the oven- turn off the heat and let it cool down, before removing the rim.

8. Serve with whipped cream and a dash of cinnamon.

Watch the recipe video here.