Pumpkin-eggnog Cheesecake

Ingredients

20 gingersnaps
1/2 c walnuts
2 tb margarine
4 eggs
16 oz packed pumpkin
16 oz cream cheese
1 ts cinnamon
1/2 ts allspice
1/2 ts ginger
1/4 ts nutmeg
1 c prepared eggnog
1 tb cornstarch
3 springform with nonstick cooking spray
1/4 cup sugar until
1/2 up side of springform
3/4 cup sugar until soft peaks form
1/2 teaspoon nutmeg until well blended
1 from edge of cheesecake
1/8 teaspoon 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.