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1
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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2
For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners.
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3
In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter.
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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.
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5
Bake until golden, 3 to 4 minutes; let cool completely.
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6
Leave the oven on.
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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.
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8
Top each crust until each cup is about 3/4 full with filling.
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9
Bake until set around the edges but still jiggly in the center, 15 to 18 minutes.
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10
Let cool completely on a wire rack, then remove from the tin.
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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.
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12
Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form.
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13
Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.
