Eggnog Cheesecake

with Salted Caramel Sauce

This rich, creamy cheesecake is perfect for the holidays. The almond flour base makes it great for gluten-free guests too.


  • 1 1/2 cups almond flour
  • 1 tbsp granulated sugar
  • 1/4 cup salted butter, melted
  • 1kg cream cheese, or four standard 250g packages, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • 1 tsp corn starch
  • 4 eggs
  • 1/4 cup spiced rum


  1. Preheat oven to 350 degrees, with the rack in the middle
  2. Mix almond flour, 1 tbsp of sugar and melted butter until the flour is evenly moistened and forms clumps. Pack down the almond crust mixture firmly and evenly into the bottom of a 9 inch spring form pan, so that it touches the edges and is about 1/4 inch thick
  3. Cream together sugar and cream cheese until smooth
  4. Add vanilla, nutmeg, cinnamon, salt and cornstarch to cream cheese mixture. Mix in these ingredients thoroughly
  5. Add spiced rum to the cheesecake mix, then beat in the eggs, one at a time
  6. Pour the cake mix into the sealed spring form pan and place in the oven. Bake for 50 minutes, or until the edges are slightly golden and the middle is nearly set
  7. Cool the cake on the counter, then refrigerate for 4-5 hours before serving
  8. Serve with sweetened whipped cream, and salted caramel, like Stonewall Kitchen Sea Salt Caramel Sauce


  • to ensure your cake is gluten free make your caramel at home
  • to prevent the top of the cake from cracking, place the spring form pan in a deep sheet pan or large casserole dish with an inch of water during baking
  • to make without rum, simply omit rum and cornstarch and replace with 1 extra tablespoons of pure vanilla extract


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