• 1 cup pecans
• 12 medjool dates
• 1/2 cup almond meal
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• Dash nutmeg
• 3 (8 ounce) packages vegan cream cheese
• 3/4 cup sugar
• 1/2 cup superfine brown rice flour
• 3/4 cup vegan eggnog (highly recommend So Delicious out of all the brands. yum.)
• 1/2 cup silken tofu
• 2 tablespoons bourbon or rum
• 1 tsp ground nutmeg
• Dash or two of salt
Preheat oven to 400 º F.
In a food processor combine pecans, vanilla extract and dates and pulse until crumbly. Add in almond meal and blend until evenly mixed. Press mixture into the bottom of a 9 inch spring form pan. Bake crust in preheated oven for about 10 minutes. Cool crust on wire rack while you prepare the filling.
Increase oven temp to 425 º F.
In clean food processor combine vegan cream cheese, sugar, flour, nog, tofu, bourbon, vegan nutmeg and salt. Process until smooth, about 2 minutes, scraping sides as necesaary. Get all the flour lumps out!
Spread into baked pie crust and then bake in preheated oven for 10 minutes.
Reduce heat to 250 °F and bake for an additional 45 minutes without ever opening the oven door. Let cheesecake cool on wire rack and then transfer to refrigerator and let chill overnight. Serve cold with whipped topping and a sprinkle of nutmeg.