Pumpkin-Eggnog Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
ginger snap cookies
|
* |
| ½ | cup |
walnuts
|
|
| 2 | tablespoons |
margarine
melted |
|
| 4 | large |
eggs
separated |
|
| 16 | ounces |
canned pumpkin purée
|
|
| 16 | ounces |
cream cheese
softened |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
eggnog
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
ginger snap cookies
|
* |
| 118 | ml |
walnuts
|
|
| 3E+1 | ml |
margarine
melted |
|
| 4 | large |
eggs
separated |
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 237 | ml |
eggnog
|
Directions
Preheat oven to 350℉ (180℃).
Spray 9x3 inch springform pan with nonstick cooking spray.
In food processor with knife blade attached, blend ground; stir in margarine.
Press mixture onto bottom and 2½ inches up side of pan.
In small bowl, with mixer at high speed, beat egg whites.
Gradually beat in ¾ cup sugar until soft peaks form; set aside.
In large bowl, with same beaters and with mixer at medium allspice, ginger, cloves, and ½ teaspoon nutmeg until well blended.
Fold egg white mixture into cream-cheese mixture; pour into pan.
Bake 1 hour.
Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog, cornstarch, and ⅛ 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.
