Keto | Sugar Free | Gluten Free Egg Nog Cheesecake for the Holidays

The Healthy Pastry Chef
Dec 29, 2019
2 min read

The holidays are slowly coming to an end, but you can bring in the New year with this creamy and yummy egg nog cheesecake! Eat with fresh berries and you won't be disappointed. With my gingersnap cookie recipe as the crust, it adds the prefect touch to this cheesecake. With only 7 grams net carb per slice!

Keto | Sugar Free | Gluten Free Egg nog Cheesecake

Yields: 1- 9" round cheesecake

12-14 servings

about 7 grams net carb

Crust:

Ingredients

2 cups gingersnap/ molasses cookies crumbs (recipe here)

4 tbsp unsalted butter, metled

Directions:

Preheat oven 350F

Grease a 9" spring form pan

1. In a large ziplock bag crush your cookies with a rolling pin. Crush until they look like bread crumbs. Pour in to a mixing bowl.

2. Melt your butter and add to the cookie crumbs. Mix until it looks like wet sand.

Press in to your spring form pan. I like to use a small cup to help press the sides of the pan.

3. Bake for 10 minutes and set aside.

Filling:

Ingredients

2 lbs. cream cheese, soften

1 cup white monkfruit sugar

4 eggs

2 yolks

1 cup sour cream

1 tsp rum extract

1 tsp vanilla extract

1 tsp ground nutmeg

1 1/2 tsp ground cinnamon

1 pinch ground cloves

25 drops Stevia extract

Directions:

Preheat oven 325F

1. In a mixing bowl, with a paddle attachment, cream together on medium speed the soften cream cheese with the monkfruit sugar, nutmeg, cinnamon, and cloves and Stevia. Mix until completely smooth. You may have to scrape down the sides occasionally.

2. Slowly add the eggs and the flavorings, until completely combined and smooth. Again, occasionally scrape down the sides to make sure you thoroughly combine the batter and helps to prevent lumps.

3. Add the sour cream and mix until fully combined. Once more, scrape down your sides.

4. Pour the batter on top of the crust and continue to bake for 1 hour and 30 minutes. (make sure you lower your oven to 325F)

5. Let the cheesecake sit for about 30 minutes on the counter before you chill it in the fridge. This will help finish setting up your cheesecake.