Egg Nog Cheesecake with Hazelnut Glaze

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I know that when you think of soy nog, you think of the holidays, but I personally do not stop consuming soy nog until they pull it from the shelves! If you are like me, and could drink (or bake with) soy nog all year round, this cheesecake is for you! And the hazelnut glaze adds a touch of sweetness and crunch to an already great dessert!

Egg Nog Cheesecake with Hazelnut Glaze

Ingredients:

Crust:

3 cups ginger snaps

1/4 cup earth balance

Batter:

12 oz. vegan cream cheese (1.5 containers; I used Tofutti)

8 oz. silken tofu (1/2 block)

3/4 cup soy nog

3/4 cup sugar

3 tablespoons cornstarch

1 tablespoon vanilla

1 tablespoon rum

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Topping:

1/2 cup hazelnuts (roughly chopped and toasted)

1 tablespoon agave

1 tablespoon maple syrup

1/4 cup sog nog

dash cinnamon

dash nutmeg

Method:

Crust:

*Pre-heat oven to 350 degrees F. Add ginger snaps to food processor and blend/pulse until the cookies turn to a fine meal. Melt earth balance, add to food processor, blend until just incorporated.

*Press the mixture into the bottom of a spring form pan and up the sides 1/4 of an inch. Bake for 10 minutes.

Batter:

*Blend all ingredients until smooth. Add to pre-baked crust. Bake 50-60 minutes until set and the top is light golden brown. Cool and refrigerate for at least 6 hours, preferably over night.

Topping:

*Chop and toast hazelnuts (see post from the red oak leaf salad on toasting hazelnuts). Add soy nog, agave, maple syrup, cinnamon and nutmeg. Heat in pan on medium until mixture gets thick, frothy, and bubbly. When it’s finished, it will look a bit like the frosting from German chocolate cake…).

*Add topping to cheesecake and enjoy!


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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. It would be so hard not to go back for seconds.

  2. Oh wow..I never had that kind of cheesecake! It looks so delicious!

  3. This sounds wondeful! The texture on that cheesecake looks amazingly creamy and melt in your mouth :)!

  4. I’ve never had a vegan cheesecake. Yours sounds amazing! I love the idea of the gingersnap crust.

  5. Oh this looks just delicious! The best part of January is that all the soy nog goes on sale! Thank you for sharing. I hope you have a weekend full of laughter with those that you love.

  6. OMG! I love eggnog, soynog, ricenog, ALL of it! I would eat this whole thing if you put it in front of me, no joke!

    http://thescenefromme.com/2010/11/26/eggnog-extravaganza/

  7. Hmm, I think you must be related to my husband, he could drink nog all year round I think! He would LOVE this.

  8. Oh Boy! That look delicious…so creamy and gooey. Yummmm.

  9. Wow, soy nog! I can’t get anything like that here, they’ve only just got quinoa! Your recipes are so creative, glad to have found you…

  10. @Sandra … I was inspired by my brother’s love of cheesecake and my love of soy nog!
    @ Laura… I had my first vegan cheesecake last year and loved it! With the right combination of ingredients you can really get a rich and delicious dessert!
    @ Monet… you’re so right!
    @ Amy… ricenog?!?!?!? Is it better than the soy version?
    @ Trix… let me know if you make it for him!
    @ Natalie… you should have someone send you some in the mail!!!! Silk is in the refrigerator case, which would make sending it hard, but they also sell soy nog that lives on the shelf, which could TOTALLY be sent in the mail!

  11. Wow!! a delicious vegan cheesecake. I never tried soynog but it it tastes ass good as eggnog please, send me two slices, or even three. thanks

    hope you’re going to have a wonderful week

    Roxana

    • I think it tastes BETTER than egg soy 😀 !!! It really is crazy how tasty it is!

  12. This sounds great! I have a soy allergy, so I’d use regular eggnog, but what a great way to use what’s leftover!

    • Kori, I’ve also seen rice nog … just in case you want/need an alternative to egg nog.

  13. This does look delicious. I can’t believe it’s made with soy. I’d have never guessed it. And Earth Balance. I’m amazed at how beautiful your dishes look.