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Add a photoRaciónes: 12
Ingredientes
- 20 x Gingersnaps
- 1/2 c. Walnuts (Opt)
- 2 Tbsp. Margarine, Melted
- 4 lrg Large eggs, Separated
- 16 ounce Can Solid Packed Pumpkin
- 16 ounce Cream Cheese, Softened
- 1 tsp Grnd Cinnamon
- 1/2 tsp Grnd Allspice
- 1/2 tsp Grnd Ginger
- 1/8 tsp Grnd Cloves
- 1/4 tsp Grnd Nutmeg
- 1 c. Prepared Eggnog
- 1 Tbsp. Cornstarch
- Â Â Walnuts for Garnish (Opt)
Direcciones
- 1. Preheat oven to 350 F.
- 2. Spray 9" x 3" springform pan with nonstick cooking spray.
- 3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 c. sugar till finely grnd; stir in margarine.
- 4. Press mix onto bottom and 2 1/2 inches up side of springform pan; set aside.
- 5. In small bowl, with mixer at high speed, beat egg whites till foamy.
- Gradually beat in 3/4 c. sugar till soft peaks form; set aside.
- 6. 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 tsp. nutmeg till well blended.
- 7. Fold egg white mix into cream-cheese mix; pour into springform pan.
- 8. Bake 1 hour or possibly till knife inserted 1 inch from edge of cheesecake comes out clean.
- 9. Cold cheesecake in pan on wire rack.
- 10. In small saucepan, mix eggnog, cornstarch, and 1/8 tsp. nutmeg.
- 11. Over medium heat, heat to boiling.
- 12. Reduce heat to low; simmer 1 minute or possibly till mix thickens. Let stand 10 min to cold slightly.
- 13. Remove side of springform pan from cheesecake; spread eggnog mixtureover cheesecake. Garnish with walnuts (opt).
- 14. Chill cheesecake at least 4 hrs or possibly till well chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 256 | |
| Calories from Fat 174 | 68% |
| Total Fat 19.82g | 25% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.35g | |
| Cholesterol 127mg | 42% |
| Sodium 256mg | 11% |
| Potassium 203mg | 6% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.34g | 4% |
| Protein 6.48g | 10% |
