cheesecake: Vegan Eggnog Cheesecake

By blum099

Ingredients

• Fat-Free Oatmeal Cookie Pie Crust:
• 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
• 1/2 cup quick oats (use gluten-free oats, if necessary)
• 1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 1/4 cup brown sugar (packed)
• 2 tablespoons natural sugar
• 1/4 cup apple sauce

Preparation

Step 1

Vegan Eggnog Cheesecake:
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.
Note:
You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

Preparation time: 10 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 8

Makes 8 slices. Each slice contains:
-filling only, no crust: 234 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 191mg Sodium; trace Fiber

-with Fat-Free Oatmeal Cookie Crust: 323 Calories (kcal); 8g Total Fat; (21% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 301mg Sodium; 2g Fiber

-with Keebler Graham Crust: 345 Calories (kcal); 12g Total Fat; (33% calories from fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 308mg Sodium; trace Fiber

These estimates use Vitasoy Holly Nog. Cheesecake made with other soy nog or soymilk will differ.



Fat-Free Oatmeal Cookie Pie Crust:
Instructions
Preheat oven to 375 F. Lightly oil a 9-inch pie pan.

Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.

Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible

Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.

Preparation time: 15 minute(s) | Cooking time: 8 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 81 calories, 4 calories from fat, <1g total fat, 0mg cholesterol, 114.2mg sodium, 24.1mg potassium, 18.7g carbohydrates, 1.1g fiber, 9.9g sugar, 1.4g protein, 2.3 points.