Gluten-Free Eggnog Cheesecake Muffins

• 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

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.
3. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter.
4. 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.
5. Bake until golden, 3 to 4 minutes; let cool completely.
6. Leave the oven on.
7. 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.
8. Top each crust until each cup is about 3/4 full with filling.
9. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes.
10. Let cool completely on a wire rack, then remove from the tin.
11. 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.
12. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form.
13. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.

white rice flour, tapioca flour, potato starch, xanthan gum, salt, cookie crumbs, brown sugar, salt, pumpkin pie spice, unsalted butter, cream cheese, sugar, eggnog, eggs, vanilla, salt, nutmeg, heavy whipping cream, eggnog, sugar, pumpkin pie spice

Taken from www.foodnetwork.com/recipes/gluten-free-eggnog-cheesecake-muffins.html (may not work)