Gluten Free, Corn Free, Dairy Free Cheesecake!
With fall being here, I love to cook more. I needed a birthday cake for myself and I was thinking CHEESE CAKE! So I decided to head to the grocery store and I found my fall season favorite Silk Soymilk Seasonal Nog and there was a yummy recipe on the back for Eggnog Cheesecake! SOLD!!
16 oz cream cheese softened (regular, light, dairy free)
1/2 cup sugar (don't tell, but I put in 1 cup)
2 Tbls flour (I used Better Batter)
1/4 tsp salt
1/2 tsp nutmeg (don't tell, but I did not have any, so I used Penzey Spice's Cake Spice)
2 Tbls dark rum or 2 tsp vanilla (I used 4 tsp Vanilla)
3/4 c Silk Seasonal Nog (any flavor will do)
2 eggs (or egg sub)
It called for a graham cracker crust, but I just greased my pan and skipped the crust
Preheat oven to 325F, beat cream cheese, sugar, flour, salt and nutmeg. Then add in and beat vanilla and Silk in. Then beat in eggs. Pour into prepared pan. Bake 25-30 min. I had to go almost 40 min because my oven is a bit off. Just insert a knife in the center and when it comes out clean it's done. Chill and yields 8 servings.
This was so good!!! I had to freeze the rest of it today so that I would not eat anymore of it! lol. BTW I sampled it frozen and it does not freeze solid, but has a very nice texture frozen. This is for sure a Thanksgiving recipe that I am making and freezing ahead of time. Even with no crust it was wonderful. The edges get nice and brown and have that fancy New York Style Cheesecake taste.
Now for those that like a crust, you could make your own or use a prepackaged gluten free graham cracker crust. Always check ingredients even though I say mine are GF, CF DF just to make sure that I don't miss something.