Tis the season for nog!
If you’ve all been following along with me over the years, you’d know that I am somewhat of a nog-aholic. I LOVE nog, so much that I keep at least one jug of it in my fridge throughout the entire month of December at all times. Yes, I’m serious. It’s the perfect cold weather drink for me as it always seems to help whisk any winter sads right away–with or without booze, thank you.
So, what better way to celebrate this holiday season than to make the always cherished dessert: ‘nog cheesecake?
I mean, come on! Nog + Cheesecake. Yes please.
This is one of my trusty cheesecake recipes, nogified, if you will. I actually took an already veganized and de-glutenized version of my mother’s Washington Cheesecake recipe and holiday-ed it up with some So Delicious nog.
This festive dessert comes as part of a collaboration (props to Marly for doing all the hard work) among a bunch of us bloggers –we’re hosting a Vegan Virtual Holiday Dinner. I volunteered to bring a dessert. Of course.
Check out the end of this post to see what other fantastic recipes await you. Happy Holidays!
• 1 cup pecans
• 12 medjool dates
• 1/2 cup almond meal
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• Dash nutmeg
• 3 (8 ounce) packages vegan cream cheese
• 3/4 cup sugar
• 1/2 cup superfine brown rice flour
• 3/4 cup vegan eggnog (highly recommend So Delicious out of all the brands. yum.)
• 1/2 cup silken tofu
• 2 tablespoons bourbon or rum
• 1 tsp ground nutmeg
• Dash or two of salt
Preheat oven to 400 º F.
In a food processor combine pecans, vanilla extract and dates and pulse until crumbly. Add in almond meal and blend until evenly mixed. Press mixture into the bottom of a 9 inch spring form pan. Bake crust in preheated oven for about 10 minutes. Cool crust on wire rack while you prepare the filling.
Increase oven temp to 425 º F.
In clean food processor combine vegan cream cheese, sugar, flour, nog, tofu, bourbon, vegan nutmeg and salt. Process until smooth, about 2 minutes, scraping sides as necesaary. Get all the flour lumps out!
Spread into baked pie crust and then bake in preheated oven for 10 minutes.
Reduce heat to 250 °F and bake for an additional 45 minutes without ever opening the oven door. Let cheesecake cool on wire rack and then transfer to refrigerator and let chill overnight. Serve cold with whipped topping and a sprinkle of nutmeg.
Here’s what the rest of the crew is bringing to the party!
Carrot Pâté by Diet, Desserts, and Dogs
Winter Warmer Cocktail by Pea Soup Eats
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
Crescent Rolls by That’s So Vegan