Egg Nog Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Egg Nog Cheesecake calories by ingredient
Introduction
Dairy-free Egg Nog CheesecakeAdapted from Fatfreevegan Dairy-free Egg Nog Cheesecake
Adapted from Fatfreevegan
Number of Servings: 12
Ingredients
-
1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
2/3 cup sugar
2/3 cup vegan eggnog
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
1/2 teaspoon freshly ground nutmeg, packed
3 tablespoons cornstarch
1 prepared graham cracker
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.
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.