• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin-Eggnog Cheesecake

  • Recipe Submitted by on

Category: Pies, Desserts

 Ingredients List

  • 20 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 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 1/4 cup sugar until finely ground; stir in
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
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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?