Eggnog Macadamia Cheesecake

Being a new vegan or having an allergy to dairy can make the holidays difficult.  When we are away with a family of non-vegans, traveling or just simply out of ideas, a recipe like this cheesecake can make the un-merry very cheery.  Another wonderful thing about this cheesecake is that it travels well too.   It was delightful to see everyone vegan and non-vegan give this cake a try and to my excitement, it went over really well.  I have to say, not only was I a happy camper but the sauce on this cake was heavenly and almost sinful!

 

This cheesecake really kick started our Christmas spirit and made us want to trim the tree immediately and break out the Silk nog. It's really that Merry.

 

 

 

Eggnog Macadamia Cheesecake~

( Broken down into sections)

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed. Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly. Turn up heat to high and stir while cooking for 4 minutes. Set aside and cool.
 

Next step:

2 1/2 c. soaked and drained macadamia nuts(soak overnight and drain)

12.3 oz soft tofu

1 Tbs brandy

1 Tbs rum

1 tsp rum extract

2 tsp nutmeg

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for a nice thick cream)

In a food processor, process all ingredients above until nuts are nice a smooth, about 10 minutes. While processor is still processing, add flour/ butter mixture in and mix until incorporated.
 

 Then add:
1/2 tsp baking powder

1 tsp corn starch

Add baking powder and corn starch to food processor and mix until incorporated. Pour into prepared crusts.
Sprinkle with a mixture of:
1Tbs nutmeg
1Tbs sugar

   Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done. Cool.

 

Drizzle~

1/2 c brandy
1/2 c rum

1 cup granulated sugar

To make drizzle, add all ingredients to a pan over the stove and cook over medium heat for about five minutes or until just going from thin to a slightly thickening consistency.   You want this to be on the thicker side, not too wet and not too thick either. Let it cool slightly and drizzle your slices of cheesecake right before eating.

 

 

 This is why I like a smaller cheesecake, because it makes for a taller, prettier cake I think.

 

Here I let the drizzle sit in the pan too long.  But that's okay.  It was crunchy yet still very flavorful, like candy.  Did I mention I'm a candy-o-holic.  Yep, I am.  I also like cake...very much so.

 

And cheesecake even more...

Enjoy!