Pumpkin Eggnog Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Recipe from . Ingredients:
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) |
Directions:
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-white 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.
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