Vegan Eggnog Cheesecake

• Refrigerated

  • 1 12.3-ounce package Silken tofu, extra firm light

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1/2 tsp Nutmeg, freshly ground packed
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Bread & Baked Goods

  • 1 Graham cracker or oatmeal cookie crust, prepared

• Dairy

  • 1 8-ounce package Tofutti better than cream cheese

• Beer, Wine & Liquor

  • 2 1/2 tbsp Brandy or rum
  • 1/2 cup Eggnog, vegan

Found on blog.fatfreevegan.com

Description

Ingredients

• 1 12.3-ounce package extra firm light silken tofu
• 1 8-ounce package Tofutti Better than Cream Cheese
• 3/4 cup sugar
• 1/2 cup vegan eggnog (see note)
• 2 tablespoons lemon juice
• 2 1/2 tablespoons brandy or rum
• 1/2 teaspoon vanilla
• 1/2 teaspoon freshly ground nutmeg, packed
• 3 tablespoons cornstarch
• 1 prepared graham cracker or oatmeal cookie crust

Directions

• Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
• Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.

Nutrition