Esta es una exhibición prevé de cómo se va ver la receta de 'Pumpkin Eggnog Cheesecake' imprimido.

Receta Pumpkin Eggnog Cheesecake
by Global Cookbook

Pumpkin Eggnog Cheesecake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 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
  •     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.
  6. Gradually beat in 3/4 c. sugar till soft peaks form; set aside.
  7. 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.
  8. Fold egg white mix into cream-cheese mix; pour into springform pan.
  9. Bake 1 hour or possibly till knife inserted 1 inch from edge of cheesecake comes out clean.
  10. Cold cheesecake in pan on wire rack.
  11. In small saucepan, mix eggnog, cornstarch, and 1/8 tsp. nutmeg.
  12. Over medium heat, heat to boiling.
  13. Reduce heat to low; simmer 1 minute or possibly till mix thickens. Let stand 10 min to cold slightly.
  14. Remove side of springform pan from cheesecake; spread eggnog mixtureover cheesecake. Garnish with walnuts (opt).
  15. Chill cheesecake at least 4 hrs or possibly till well chilled.