• 12servings
  • 90minutes
  • 345calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 20 gingersnaps

  2. 1/2 cup(s) walnuts

  3. Sugar

  4. 2 tablespoon(s) (1/4 stick) margarine or butter , melted

  5. 4 large eggs

  6. 1 can(s) (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)

  7. 2 package(s) (8 ounces each) cream cheese , softened 1 teaspoon(s) ground cinnamon

  8. 1/2 teaspoon(s) ground allspice

  9. 1/2 teaspoon(s) ground ginger

  10. 1/8 teaspoon(s) ground cloves

  11. Ground nutmeg

  12. 1 cup(s) prepared eggnog

  13. 1 tablespoon(s) cornstarch

  14. Walnuts for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Spray 9- by 3-inch 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 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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