Pumpkin-Eggnog Cheesecake Recipe

Name: Pumpkin-Eggnog Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ teaspoon cloves ground; 1/4 teaspoon nutmeg ground; 1 cup eggnog

Servings: persons

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
⅛ 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.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 each ginger snap cookies, 1/2 cup walnuts, 2 tablespoons margarine melted, 4 large eggs separated, 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.

Pumpkin-Eggnog Cheesecake

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