Gluten-Free Eggnog Cheesecake Muffins
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
54
Sourness
49
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
White Rice Flour (435 grams)1.5 cups
Tapioca Flour (187 grams)1 tbsp
Xanthan Gum (8 grams)1 tsp
Salt1 tbsp
Light Brown Sugar (packed)1 tsp
Pumpkin Pie Spice2.5 tbsps
Unsalted Butter (melted)1 cup
Granulated Sugar1 cup
Eggnog2 large
Egg (at room temperature)1 tbsp
Pure Vanilla Extract1 tsp
Nutmeg1 cup
Heavy Whipping Cream2 tbsps
Sugar (confectioners')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
3
In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter
4
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
5
Bake until golden, 3 to 4 minutes; let cool completely
6
Leave the oven on
7
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
8
Top each crust until each cup is about 3/4 full with filling
9
Bake until set around the edges but still jiggly in the center, 15 to 18 minutes
10
Let cool completely on a wire rack, then remove from the tin
11
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
12
Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form
13
Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs