PUMPKIN-EGGNOG CHEESECAKE
Source: Anne Frederick
Serves: 12

20 gingersnaps
1/2 cup walnuts
sugar
2 tablespoons margarine or butter (1/4 stick), melted
4 large eggs, separated
1 (16-ounce) can solid-pack pumpkin (not pumpkin-pie mix)
2 (8-ounce) packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts for garnish

Preheat oven to 350º F. Spray 9" by 3" springform pan with nonstick cooking spray. In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack. In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.