Egg Nog Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 12.3-ounce package extra firm light silken tofu1 8-ounce package Tofutti Better than Cream Cheese2/3 cup sugar2/3 cup vegan eggnog2 tablespoons lemon juice1/4 teaspoon vanilla extract1/2 teaspoon freshly ground nutmeg, packed3 tablespoons cornstarch1 prepared graham cracker
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.
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 234.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.8 g
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