Ingredients

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies)
• 1 tablespoon packed light brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pumpkin pie spice
• 2 1/2 tablespoons unsalted butter, melted
• Two 8-ounce packages plain cream cheese, at room temperature
• 1 cup granulated sugar
• 3/4 cup eggnog, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup heavy whipping cream
• 1/2 cup eggnog
• 2 tablespoons confectioners' sugar
• 1/8 teaspoon pumpkin pie spice

Instructions

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. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. 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. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.
3. 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. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.
4. 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. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.