Pumpkin-eggnog cheesecake

12 servings

Ingredients

Quantity Ingredient
20 eaches Gingersnaps
½ cup Walnuts (Opt)
2 tablespoons Margarine, Melted
4 larges Eggs, Separated
16 ounces Can Solid Packed Pumpkin
16 ounces Cream Cheese, Softened
1 teaspoon Ground Cinnamon
½ teaspoon Ground Allspice
½ teaspoon Ground Ginger
⅛ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
1 cup Prepared Eggnog
1 tablespoon Cornstarch
Walnuts for Garnish (Opt)

Directions

1. Preheat oven to 350øF.

2. Spray 9" x 3" springform pan with nonstick cooking spray.

3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and ¼ cup sugar until finely ground; stir in margarine.

4. Press mixture onto bottom and 2½ inches up side of springform pan;

set aside.

5. In small bowl, with mixer at high speed, beat egg whites until foamy.

Gradually beat in ¾ cup sugar until soft peaks form; set aside.

6. In large bowl, with same beaters and with mixer at medium speed, beat

egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves,

and ½ teaspoon nutmeg until well blended.

7. Fold egg white mixture into cream-cheese mixture; pour into springform

pan.

8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.

9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog, cornstarch, and ⅛ teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let

stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.

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