Low-Carb Eggnog Cheesecake with Cranberry Glaze (also Gluten-Free)




Yield 1 Cheesecake


Gingersnap Crust


Cranberry Glaze


Gingersnap Crust

  1. Preheat oven to 450 degrees.
  2. Mix all of the crust ingredients in a small bowl and pat into a greased 9 inch springform pan.
  3. Bake the crust for 8-10 minutes.


  1. Blend the softened cream cheese thoroughly.
  2. Cream together the cream cheese, xylitol, and stevia. Scrape down sides of the bowl.
  3. Add eggs and blend thoroughly. Scrape down sides of the bowl.
  4. Add eggnog and blend thoroughly. Scrape down sides of the bowl.
  5. Add vanilla, rum, and nutmeg, blend thoroughly and scrape the sides of the bowl down.
  6. Pour on top of crust. Bake 15 minutes at 425 degrees (don't open the oven door yet!). Then, turn the oven down to 250 degrees and bake for 1 hour or until set.
  7. Let cool for at least 1 hour on the counter top.
  8. Run a knife around the edge of the pan to loosen the sides. Cover tightly with plastic wrap and chill overnight before eating.

Cranberry Glaze

  1. Combine all ingredients in saucepan and cook over medium-low heat stirring occasionally for about 10 minutes.
  2. Cool to room temperature and drizzle over individual slices of cheesecake.


This is a creamier cheesecake than some. It's not as dense as my New York Style Cheesecake, but it's equally delicious!

Recipe by Intoxicated On Life at