Pumpkin Eggnog Cheesecake
1/2 cup walnuts
2 tablespoons margarine or butter (1/4 stick), 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 cup prepared eggnog
1 tablespoon cornstarch
Walnuts for garnish
Preheat oven to 350 degrees F. Spray 9" by 3" springform pan with
nonstick cooking spray.
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.
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
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-white
mixture into cream-cheese mixture; pour into springform pan. Bake 1
hour or until knife inserted 1 inch from edge of cheesecake comes
out clean. Cool cheesecake in pan on wire rack.
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.