Vegan Pumpkin Eggnog Cheesecake

What you'll need:

Crust:

  • 1 C. mixed nuts (whatever you like - I used cashews, almonds & walnuts)
  • 9 Medjool dates (pitted & soaked
  • 1 t. cinnamon
  • 1 C. shredded coconut

Filling:

  • 1 C. soaked cashews
  • 1/4 block firm tofu
  • 2 oz. vegan cream cheese
  • 2 oz. vegan sour cream
  • 2/3 C. maple syrup
  • 1 T. lemon juice
  • 1 T. vanilla extract
  • 1 C. SO Pumpkin Eggnog

Directions:

Crust:

  1. Chop nuts
  2. Mix everything in a blender
  3. Press into pie plate

Filling:

  1. Mix all ingredients in a blender
  1. Bake crust at 350 for 20 minutes
  2. Remove and pour in filling
  3. Lower heat to 250 and bake for another 30 - 40 minutes
  4. It will be done when you can lightly touch the top without it sticking to your finger
  5. Sprinkle with pumpkin spice

Notes:

  • I should have used a spring pan to make a cheesecake without crust on the sides
  • Next time, make more crust and crust the sides of the cake
  • Crust doesnt hold up long I would only make it the night before you plan on eating it!

~~~~~~~~~~~~

Serves: 10

Cals: 289

Carbs: 36

Fat: 16

Protein: 5

~~~~~~~~~~~~

Great Thanksgiving Day Recipe!