For the past few weeks, we’ve been coming up with recipes for the holidays, and judging by how fast we tore through this cheesecake, it must’ve been one of our favorites. A few months back, we made a cashew cheesecake that turned out quite nice, so we figured let’s spice that with eggnog seasonings and give it a gingersnap crust. After all, it’s pretty hard to go wrong with cheesecake, eggnog, and gingersnaps… To no surprise, the combination of the three was excellent. We should have at least made two of these cakes because the whole thing was gone in under 24 hours – and there’s only two of us!
A holiday inspired spiced eggnog cheesecake with a sprinkling of cinnamon.
- 1 box gingersnaps
- 1/2 cup melted vegan margarine
- 2 cups raw cashews, soaked overnight
- 1/2 cups sugar
- 2 tbsp lemon juice
- 3 tbsp cornstarch
- 1/2 tsp sea salt
- 2 tsp vanilla
- 3 tbsp maple syrup
- 1/4 cup cashew milk
- 1/2 cup coconut milk
- 1 tsp nutmeg
- Pinch of cinnamon
- Pinch of cloves
- 1/4 cup spiced rum
- Heat oven to 325 degrees.
- In a food processor, pulse together the gingersnap cookies until it forms a coarse meal.
- Add the melted butter and quickly pulse until it forms a sticky dough.
- Press the cookie mixture into a cake pan or pie pan with a piece of round parchment paper under it.
- Refrigerate until you are ready to use it.
- In the same blender, add the drained cashews, and blend until it is completely smooth, about 3 minutes.
- Add the sugar, lemon juice, salt, vanilla, maple syrup, coconut milk, cashew milk, nutmeg, cinnamon, cloves and blend until smooth.
- Add the cornstarch and blend again.
- Add the spiced rum and keep blending until it is a smooth, creamy mixture.
- Pour the filling over the crust and bake for 40-45 minutes until it has set in the middle and a toothpick comes out clean.
- Allow to cool to room temperature, then refrigerate for at least 2 hours until it is set in the middle.
This cake tastes best after it has been chilled in the fridge for a few hours.
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