Dessert

Egg Nog Cheesecake is for Dessert.

Egg Nog Cheesecake takes 5 minutes to prepare.

Egg Nog Cheesecake takes 55 minutes to cook.

Egg Nog Cheesecake makes 12 servings.

The ingredients for Egg Nog Cheesecake are:

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

Here is how you make Egg Nog 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.Number of Servings: 12Recipe submitted by SparkPeople user EJORDANE.

The nutritional information for Egg Nog Cheesecake is:

• 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

The dietary needs meet for Egg Nog Cheesecake is Vegan