| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts, Pies |
12 |
Servings |
INGREDIENTS
| 20 |
|
Gingersnaps |
| 1/2 |
c |
Walnuts (Opt) |
| 2 |
tb |
Margarine, Melted |
| 4 |
lg |
Eggs, Separated |
| 16 |
oz |
Can Solid Packed Pumpkin |
| 16 |
oz |
Cream Cheese, Softened |
| 1 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Allspice |
| 1/2 |
ts |
Ground Ginger |
| 1/8 |
ts |
Ground Cloves |
| 1/4 |
ts |
Ground Nutmeg |
| 1 |
c |
Prepared Eggnog |
| 1 |
tb |
Cornstarch |
|
|
Walnuts for Garnish (Opt) |
INSTRUCTIONS
1. Preheat oven to 350°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. 13. 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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