A boozy remake of a classic festive drink, with a twist! The creamy "eggnog" cheesecake filling is infused with whiskey, nutmeg, and vanilla. Buttery pecans, cinnamon, and coconut sugar make the delicious base.
To make the crust, add the oats, pecans, ginger, coconut sugar, salt, cinnamon, and nutmeg to your food processor and blitz to a fine crumb consistency. Add the cashew butter and blend again until the mixture sticks together to form a dough consistency.
Line the base of a 7" springform cake pan with parchment paper and press the dough into the base of the pan, compacting it with a spatula. Set aside.
For the filling, add all of the ingredients to your high-speed blender. Blend on high for a few minutes until the mixture is completely smooth and creamy, with no lumps or grit.
Place the cake in the freezer to set for a minimum of 6 hours or overnight. Once set, remove the cake from the tin whilst still frozen.
This cake can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze any unused cake and defrost as needed.
Notes
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. 1 x 400ml can generally yield up to one cup of coconut cream, depending on the brand.