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