Recipe - Pumpkin-Eggnog Cheesecake

20 Gingersnaps
One half cup Walnuts (Opt)
2 tablespoon Margarine, Melted
4 lg Eggs, Separated
16 ounce Can Solid Packed Pumpkin
16 ounce Cream Cheese, Softened
1 teaspoon Ground Cinnamon
One half teaspoon Ground Allspice
One half teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
One fourth teaspoon Ground Nutmeg
1 cup Prepared Eggnog
1 tablespoon Cornstarch
Walnuts for Garnish (Opt)

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 One fourth cup sugar until finely ground; stir in
margarine.
4. Press mixture onto bottom and 2 One half 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 Three fourths 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 One half teaspoon nutmeg until well blended.
7. Fold egg white mixture into creamcheese 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