Pumpkin Eggnog Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 20 gingersnaps
• 1/2 cup walnuts
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 large eggs, separated
• 1 (16 ounce) can solid-pack pumpkin (not pumpkin-pie mix)
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup prepared eggnog
• 1 tablespoon cornstarch
• walnuts (to garnish)

Recipe

• 1 preheat oven to 350°f spray 9" by 3" springform pan with nonstick cooking spray.
• 2 in food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.
• 3 in small bowl, with mixer at high speed, beat egg whites until foamy. gradually beat in 3/4 cup sugar until soft peaks form; set aside.
• 4 in large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. fold egg- mixture into cream-cheese mixture; pour into springform pan. bake 1 hour & 30 minutes or until knife inserted 1 inch from edge of cheesecake comes out clean. cool cheesecake in pan on wire rack.
• 5 in small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. over medium heat, heat to boiling. reduce heat to low; simmer 1 minute or until mixture thickens. let stand 10 minutes to cool slightly. remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. garnish with walnuts. refrigerate cheesecake at least 4 hours or until well chilled.