Vegan Eggnog Cheesecake

I'm a sucker for anything that says "cheesecake", it's one of my favorite desserts. This one got mixed reviews. My mother and I loved it. My dear hubby and sister were like, "ehh, it's okay...". They're not big fans of rum flavoring, and you can definitely taste it in this recipe! If it's too much, just use less rum flavoring or more of the vanilla flavoring.

Recipe courtesy of:
Fatfree Vegan Kitchen

Vegan Eggnog Cheesecake

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 (I used rum flavoring)
1/2 teaspoon vanilla
1/2 teaspoon freshly ground nutmeg, packed (I'm not that good...I used regular nutmeg, not freshly ground!)
3 tablespoons cornstarch
1 prepared graham cracker or oatmeal cookie crust

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.

FatFree Vegan Kitchen is one of my favorite websites for recipes. She has wonderful pictures and good results...check it out!

Okay, next up surprisingly was a winner with everyone....Carob Pudding Pie! Stay tuned.....