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Pumpkin-eggnog Cheesecake

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Desserts, Pies	12	Servings

INGREDIENTS

20		Gingersnaps
1/2	c	Walnuts, Opt
2	T	Margarine, Melted
4		Eggs, Separated
16	oz	Can Solid Packed Pumpkin
16	oz	Cream Cheese, Softened
1	t	Ground Cinnamon
1/2	t	Ground Allspice
1/2	t	Ground Ginger
1/8	t	Ground Cloves
1/4	t	Ground Nutmeg
1	c	Prepared Eggnog
1	T	Cornstarch
		Walnuts for Garnish, Opt

INSTRUCTIONS

Preheat oven to 350Ã¸F. 2. Spray 9" x 3" springform pan with nonstick
cooking spray. 3. In food processor with knife blade attached, blend
gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground;
stir in margarine. 4. Press mixture onto bottom and 2 1/2 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 3/4 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 1/2 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 1/8 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. 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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 163 Total Fat: 18.5g Cholesterol: 116.1mg Sodium: 247.3mg Potassium: 153.9mg Carbohydrates: 13.2g Fiber: <1g Sugar: 5.4g Protein: 6g