Pumpkin-Eggnog Cheesecake

Directions

Preheat oven to 350℉ (180℃).

Spray 9×3 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.