|
|
|
|
| |
1.
|
Preheat oven to 350øF.
|
|
| |
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.
|
|
