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)
- 475 gr packed pumpkin (solid)
- 240 gr prepared eggnog
- 450 ml cream cheese
- 150 gr sugar until soft peaks form
- 60 gr walnuts
- 50 gr sugar until (finely ground)
- 28 gr margarine
- 8 gr cornstarch
- 3 gr cinnamon (ground)
- 1 gr nutmeg (ground)
- 1 gr nutmeg until well blended
- 1 gr ginger (ground)
- 1 gr allspice (ground)
- 1 gr 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.
