Pumpkin-eggnog Cheesecake

Ingredients

20 gingersnaps
60 gr walnuts
28 gr margarine
4 eggs
475 gr packed pumpkin
450 ml cream cheese
3 gr cinnamon
1 gr allspice
1 gr ginger
1 gr nutmeg
240 gr prepared eggnog
8 gr cornstarch
3 springform with nonstick cooking spray
50 gr sugar until
1/2 up side of springform
150 gr sugar until soft peaks form
1 gr nutmeg until well blended
1 from edge of cheesecake
1 gr nutme

Instructions

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.