Pumpkin-eggnog Cheesecake Recipe

The best delicious Pumpkin-eggnog Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin-eggnog Cheesecake recipe today!

Hello my friends, this Pumpkin-eggnog Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin-eggnog Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin-eggnog Cheesecake.

What Makes This Pumpkin-eggnog Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin-eggnog Cheesecake.

Ready to make this Pumpkin-eggnog Cheesecake Recipe? Let’s do it!

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Ingredients & Directions


20 ea Gingersnaps 1/2 ts Ground Allspice
1/2 c Walnuts (Opt) 1/2 ts Ground Ginger
2 tb Margarine, Melted 1/8 ts Ground Cloves
4 lg Eggs, Separated 1/4 ts Ground Nutmeg
16 oz Can Solid Packed Pumpkin 1 c Prepared Eggnog
16 oz Cream Cheese, Softened 1 tb Cornstarch
1 ts Ground Cinnamon 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.


Yields
12 servings

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