Pumpkin Eggnog Cheesecake

• 30 gingersnap cookies
• 2 tablespoons melted butter
• 4 large eggs
• 16 ounces pumpkin puree
• 8 ounces cream cheese soft
• 1 cup pumpkin eggnog
• 1 tablespoon cornstarch

1. Preheat oven to 350 degrees.
2. Spray a 9x13 spring form pan with nonstick cooking spray.
3. In a food processor with the knife blade attached blend the gingersnaps with 1/4 C. sugar until ground finely, stir in the melted butter and press into the bottom of the pan and about 2 inches up the side.
4. Set the crust aside until ready to fill.
5. In a small bowl with mixer at high speed beat egg whites until foamy.
6. Gradually beat in 3/4 cup of sugar until soft peaks form; set aside.
7. In a large bowl with the same beaters and with mixer at medium speed beat egg yolks, pumpkin, cream cheese, 1/2 tbs. Cinnamon, 1/4 tsp. ginger and 1 tsp. nutmeg until well blended.
8. Fold in the egg white mixture into the pumpkin mixture then

cookies, butter, eggs, pumpkin puree, cream cheese, pumpkin eggnog, cornstarch

Taken from www.yummly.com/recipe/Pumpkin-Eggnog-Cheesecake-1671079 (may not work)