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19 Dec 2012

Blogmas Day 7: Marbled Nog Cheesecake (Vegan) + GIVEAWAY!

by | posted in: Dessert | 14

I can’t believe that Christmas is now less than a week away! Thankfully I have all my shopping done, but there is still a lot of baking left for me to do. While I was at it, I tried my hand at a new recipe just for you guys.

One of my favorite holiday drinks is Silk’s soy nog. You might remember when I discovered it last year and went crazy over how delicious it was. I even made french toast with it!

I was inspired to do some baking with it this year (aside from drinking it straight, obviously) and came up with this awesome VEGAN dessert!

You can make a traditional cheesecake with the nog (there’s actually a recipe on the side of the carton) but I wanted to try my hand at a dairy-free version. It’s swirled with dark chocolate and baked over a crunch pecan crust.

The nog gives the cheesecake a delicious holiday flavor, and all your friends and family (vegan or not!) will enjoy this treat.

 

Marbled Nog Cheesecake with Pecan Crust {VEGAN}

by Lauren

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: dessert Christmas pie cake winter

 

Ingredients (8 servings)

  • 1 c. raw pecan halves
  • 1 T. coconut oil
  • 1 T. agave nectar
  • 4 oz. silken tofu
  • 10 oz. firm tofu, drained and pressed of excess liquid
  • 1/2 c. Silk non-dairy holiday nog
  • 1/3 c. sugar
  • 1/4 c. agave nectar or maple syrup
  • 1 t. vanilla extract
  • 3 T. dark cocoa powder
  • 1/2 T. vegetable oil

Instructions

Preheat oven to 350 degrees.

Finely chop the pecans with a food processor until the largest pieces are pea-sized.

Melt the coconut oil and agave together in the microwave until the coconut oil is liquified. Stir in the chopped nuts.

Press the nut mixture into the bottom of a greased 8 inch springform pan until it covers the entire bottom.

Place the crust in the oven to lightly toast for about 5 minutes.

In a blender, puree both types of tofu with the soy nog, sugar, vanilla, and agave nectar until very smooth and creamy.

Remove about 2/3 c. of the batter to another bowl. Stir in the cocoa and oil until smooth and well combined.

Pour the plain (white) batter into the pan with the nut crust.

Place the chocolate batter over the white batter by the spoonful. Use a butter knife to swirl the batters together.

Bake in the preheated oven for about 45 minutes, or until the cheesecake gets golden brown and firms up a little.

Remove from the oven and let cool completely. Store in the refrigerator.

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I’m excited to announce that 5 LUCKY WINNERS will be receiving 2 free Silk products! You will receive vouchers that will give you a chance to try a couple of Silk’s great products completely free! You can pick anything you want but I would highly recommend their awesome holiday products!

TO ENTER:

Simply leave a comment telling me what your favorite Silk product is! Or if you’ve never tried a Silk product, tell me what product you would like to try if you win!

I will pick five commenters at random to win the prizes!* The giveaway will close Saturday, December 22nd at 11:59pm.

In the meantime, I’m off to enjoy some cheesecake.

Thanks for reading!

-Lauren

 

*Winners will be chosen using a random number generator. Only one comment per person allowed. Vouchers were provided courtesy of Silk. The views expressed are my own and I was not compensated in any way for this post.

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