Pumpkin-Eggnog Cheesecake

• 20 each ginger snap cookies
• 1/2 cup walnuts
• 2 tablespoons margarine melted
• 4 large eggs separated
• 16 ounces pumpkin puree (canned)
• 16 ounces cream cheese softened
• 1 teaspoon cinnamon ground
• 1/2 teaspoon allspice ground
• 1/2 teaspoon ginger ground
• 18 teaspoon cloves ground
• 1/4 teaspoon nutmeg ground
• 1 cup eggnog

1. Preheat oven to 350F (180C).
2. Spray 9x3 inch springform pan with nonstick cooking spray.
3. In food processor with knife blade attached, blend ground; stir in margarine.
4. Press mixture onto bottom and 2 1/2 inches up side of pan.
5. In small bowl, with mixer at high speed, beat egg whites.
6. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.
7. In large bowl, with same beaters and with mixer at medium allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended.
8. Fold egg white mixture into cream-cheese mixture; pour into pan.
9. Bake 1 hour.
10. Cool cheesecake in pan on wire rack.
11. 10.
12. In small saucepan, mix eggnog, cornstarch, and 18 teaspoon nutmeg.
13. Over medium heat, heat to boiling.
14. Reduce heat to low; simmer 1 minute or until mixture thickens.
15. Let stand 10 minutes to cool slightly.
16. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake.

ginger snap cookies, walnuts, margarine, eggs, pumpkin puree, cream cheese, cinnamon ground, allspice ground, ginger ground, cloves ground, nutmeg ground, eggnog

Taken from recipeland.com/recipe/v/pumpkin-eggnog-cheesecake-44688 (may not work)