Pumpkin Eggnog Cheesecake – a delicious recipe with cookies, butter, eggs, pumpkin puree, cream cheese, pumpkin eggnog. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
1087
kcal
Calories
48
g
Fat
142
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 30 gingersnap cookies, 2 tablespoons melted butter, 4 large eggs, 16 ounces pumpkin puree, and more.
Yes, Pumpkin Eggnog Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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