Grain-Free Holiday Eggnog Cheesecake with Chocolate-Almond Crust

This Grain-Free Holiday Eggnog Cheesecake with a Chocolate-Almond Crust features festive flavors of eggnog, infused with cinnamon, nutmeg, and vanilla, and a nutty, chocolaty buttery crust. This gluten-free holiday cheesecake is a lighter, grain-free version of the classic, and maintains the same velvety, indulgent texture. I’ve included essential tips to help beginners create a decadent Gluten-Free Holiday Cheesecake without fail.

Is Eggnog Gluten-Free?

Yes, homemade eggnog is gluten-free. However, if you’re buying pre-made eggnog, it’s always a good idea to check the label for any added ingredients containing gluten, such as thickeners or flavorings, as recipes can vary between brands. Some commercially produced eggnog might be processed in facilities that handle gluten-containing products, so cross-contamination is possible.

The Ingredients

1. butter
2. Sugar
3. Pure cocoa powder
4. Almond flour
5. Light buckwheat flour or gluten-free all-purpose flour (measure-for-measure blend)
6. Light cream cheese
7. Vanilla extract
8. Spices
9. Eggnog
10. Eggs

3 Simple Steps for Perfect Grain-Free Holiday Eggnog Cheesecake with a Chocolate-Almond Crust

1. Prepare the Pan & Crust: Preheat oven to 325°F. Line the bottom of a springform pan with parchment and butter the sides. Mix melted butter, sugar, cocoa powder, and flour into a crumbly texture. Press into the pan and bake for 10 minutes. Cool.
2. Make the Filling: Beat cream cheese until smooth, then mix in sugar, vanilla, cinnamon, and nutmeg. Add eggnog, then eggs, one at a time, mixing gently.
3. Bake & Cool: Pour filling into the crust. Bake for 50–60 minutes until nearly set. Turn off the oven and cool for 1 hour. Refrigerate for at least 4 hours or overnight before decorating.

5 Essential Tips for Cheesecake Beginners

With a few helpful tips, you can achieve a smooth, creamy, and perfectly baked cheesecake. Here are essential tips to get you started:

1) Why Room Temperature Ingredients Matter for Cheesecake

For several reasons, wet ingredients at room temperature are important when making a cheesecake. Here’s why it matters:

Cold ingredients (like cream cheese, eggs, and eggnog) can cause your cheesecake batter to become lumpy or difficult to mix smoothly. When cold ingredients are incorporated into the batter, the fats in cream cheese can seize up and form clumps, making it harder to get that creamy, silky texture.

2) How to Bring Ingredients to Room Temperature:

Cream Cheese: Leave it on the counter for about 1 hour before baking.

Eggs: Take them out of the fridge for 30 minutes before mixing the batter.

Eggnog: Let it come to room temperature by leaving it out for about 30 minutes.

3) Why You Shouldn’t Overbeat the Batter After Adding Eggs to Cheesecake

The goal is to blend the eggs just enough to combine them with the rest of the ingredients. Overbeating can result in air bubbles and a batter that’s too thin. These bubbles can expand during baking, causing the cheesecake to crack causing issues with consistency during baking, and leading to an uneven bake.

4) How to Tell When Cheesecake is Perfectly Baked

Knowing when a cheesecake is fully baked can be tricky since the center stays slightly jiggly even when it’s done. Here are Cheesecake Baking and Cooling Tips for a perfectly baked cheesecake:

The Jiggle Test:

• Gently shake the pan: edges should be firm, center should have slight movement, like jelly, but not liquid.
• The center should look softer, not completely set.

Edge-to-Center Ratio:

• Edges should be puffed and dry; center should remain glossy and slightly soft.
• If the entire cheesecake looks dry, it may be overbaked.

Color Check:

• Top should be light golden, especially around the edges.
• If brown or cracked, it may be overbaked.

Cooling Time:

• Cool gradually in the oven with the door slightly ajar for 1 hour after baking.
• Slow cooling prevents cracking and helps the texture set.

Continue to Set:

• Cheesecake firms up as it cools and chills in the fridge for a few hours or overnight.

5) Baking Cheesecake, Why Low Temperature Matters

Cheesecake involves a long, slow bake, and having your ingredients at room temperature helps the batter bake evenly.

Baking a cheesecake at a lower temperature, such as 325°F (163°C), is crucial for achieving the perfect texture and preventing common issues like cracks or an overcooked exterior. 

Cheesecake batter contains eggs and dairy, which can become tough or rubbery if exposed to high heat. By baking at a lower temperature, you allow the eggs to set gently, giving the cheesecake its signature velvety smoothness and preventing it from becoming dry or dense.

Rum vs. Vanilla Extract:

Rum can easily replace vanilla extract! It will add a warm, rich, slightly spiced flavor that pairs wonderfully with the cinnamon and nutmeg in the eggnog filling. (I would omit the rum if the cheesecake is served to children).

6 Iconic Gluten-Free Cheesecake Recipes to Explore

Gluten-Free Baked Tiramisu Cheesecake

Salted Caramel Chai Pumpkin Cheesecake – Gluten Free

Grain-Free Italian Amaretto Cheesecake

Triple Chocolate Oreo Cookie Cheesecake – Gluten Free

Gluten-Free Black Forest Cheesecake

Coconut Cheesecake With Berry Compote – Gluten Free

Festive Eggnog Cheesecake Decoration Ideas:

Kiwi & Pomegranate:

• Arrange kiwi slices in a circular pattern or spiral on top.
• Scatter pomegranate seeds over the kiwi, or cluster them for a decorative effect.

Edible Gold/Silver Dust:

• Lightly dust pomegranate seeds with edible gold or silver for a sparkling, elegant touch.

Fresh Herbs:

• Add sprigs of rosemary or mint around the edges for a wintery look and complementary flavor.

Whipped Cream:

• Pipe decorative dollops around the edges or center.
• Sprinkle cinnamon or nutmeg on top for extra flavor.

Sugared Cranberries:

• Add sugared cranberries around the edges or in clusters for a festive, sparkling touch.

Final Touches:

• Light dusting of powdered sugar, cinnamon, or nutmeg to enhance the eggnog flavor and add warmth.

Mini Gingerbread or Maple Cookies/Stars:

• Place miniature gluten-free gingerbread or maple cookies or stars along the edges for a playful holiday vibe.

Tips for Cutting Cheesecake Cleanly

Cutting cheesecake cleanly can be a bit tricky, here are a few tips to help you achieve a clean slice every time:

Chill the Cheesecake: Make sure the cheesecake is thoroughly chilled. If you can, refrigerate it for at least 4-6 hours, or preferably overnight, before cutting. A colder cheesecake is firmer and easier to slice.

Use a Serrated Knife: A serrated knife (like a bread knife) works well for cutting through the creamy texture of the cheesecake without squishing it. It helps make a clean cut without pulling the cake apart.

Use a Warm Knife: Heat a sharp knife by dipping it in hot water, then wipe it dry with a towel. The warm blade will glide through the cheesecake more easily, preventing it from sticking and causing messy edges. After each cut, clean the knife with a paper towel and dip it back into hot water before the next slice.

Cutting Technique: Start by making the first cut at the center, and then work your way outward. If you are cutting a whole cheesecake, it’s helpful to cut it into quarters first, and then slice each quarter into smaller pieces. Use a gentle sawing motion to avoid pressing down too hard on the cheesecake.

Final Thoughts: Grain-Free Holiday Eggnog Cheesecake with a Chocolate-Almond Crust

Achieving the perfect cheesecake requires attention to detail, from the baking process to the cooling time. The jiggle test, edge-to-center ratio, and color check are all key indicators to ensure a smooth, creamy texture without overbaking. 

Allowing the cheesecake to cool gradually and resting it in the refrigerator helps it set properly and prevents cracks. While the cheesecake may seem a little wobbly when it comes out of the oven, don’t worry—its texture will continue to improve as it cools. Patience is key, but the result will be a beautifully set, flavorful eggnog cheesecake.