You are here: Recipes It > Recipes > Cakes

 Advertisements

Pumpkin-Eggnog Cheesecake

20 ea 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) 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.

 

Also see ...

 Advertisements
PEANUT  BUTTER  BALLS III
PEANUT BUTTER BALLS III
Pecos River Bowl of Chili
Pecos River Bowl of Chili
Tijuana Tacos
Tijuana Tacos
Carrot Cheese Ball
Carrot Cheese Ball
         

Permalink--> In : Recipes  -  Cakes