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.