Vegan Eggnog Cheesecake Tart

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Holiday tart filled with creamy eggnog and nutmeg with a warm cinnamon walnut crust!

Start by making the tart crust, a tart pan (with a removable bottom) is best if you want to serve this with no pan or a pie pan will work fine if you want to serve it in a pan.
Preheat oven to 350F. In a food processor, combine the flour, sugar, salt, cinnamon and walnuts. Pulse until well combine and the walnuts are finely ground. Slowly add the butter in small pieces, making sure each piece is combined before adding the next.
The dough should be crumbly but sticks together well when pressed together. If dough is still too crumbly, add another tablespoon of butter.
Spray your pan with nonstick spray and press the dough into the bottom of the pan and up the sides. You want a consistent thickness of about ¼" throughout. Bake the crust for 20-22 minutes. The crust wont be golden but will smell like toasted nuts. Set crust aside and let cool.

In a large saucepan (to prevent boiling over) bring the eggnog and the sugar to a full boil, stirring with a whisk consistently. Once a boil is reached, turn the heat down to low and let simmer for 10 minutes.
Dissolve cornstarch in a tablespoon or two of eggnog to prevent clumps. Once mixture is smooth, add to the pan and whisk for two minutes until thick. Whisk in the cream cheese, vanilla and nutmeg. Whisk filling until smooth and creamy.
Pour the filling into the crust. Let set at room temperature uncovered for about 30 minutes. Then cover and place in the fridge for 2 hours to overnight. Sprinkle with nutmeg and serve!

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*I recommend Country Crock Plant Based butter with Olive Oil or Miyoko's butter.

** For plant based cream cheeses: I recommend Trader Joe's, Kite Hill, or Tofutti (in that order).

FOR EVEN MORE EGGNOG FLAVOR: Add a teaspoon or two of LorAnn's eggnog flavoring.