Another wonderful recipe from
leaves & flowers, featuring our
Let's Do...Organic® Coconut Flour:
Crust
- 13 ounces gingerbread or gingersnap cookies
- 1/2 cup Earth Balance margarine.
Crush the cookies to crumbs in a food processor. While those are being pulsed, melt the Earth Balance in the microwave. Pour over the cookie crumbs and mix with hands until the butter is fully incorporated. Start with 1/2 cup of melted Earth Balance. If the cookie crumbs still aren't wet enough to hold together when you squeeze it in your hands, then add another tablespoon or two. Press into the bottom and up the sides of a 9 or 10" springform pan. I used a 10" pan.
Soy Nog Cheesecake Filling
- 3/4 cup Silk soy nog
- 3 tablespoon EnerG Egg Replacer
- 28 oz Tofutti cream cheese (3 1/2 tubs)
- 3 tablespoon coconut flour (try Let's Do...Organic® Coconut Flour)
- 1 cup sugar
- 3 tablespoon flour
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- scraping of one vanilla bean
Heat oven to 350. Warm the soy nog and whisk in the egg replacer. Allow to thicken and slightly cool for several minutes. Meanwhile, in the bowl of a standing mixer with the paddle attachment combine all the remaining ingredients. Add nog and beat until the batter is smooth. Add to springform pan. Bake for 40 minutes or until the center of the cheesecake is only slightly wiggly but appears firm. Allow to cool overnight.
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Republished by EdwardandSons.com
