20 ea Gingersnaps

1/2 c Walnuts (Opt)

2 tb Margarine, Melted

4 lg Eggs, Separated

16 oz Can Solid Packed Pumpkin

16 oz Cream Cheese, Softened

1 ts Ground Cinnamon

1/2 ts Ground Allspice

1/2 ts Ground Ginger

1/8 ts Ground Cloves

1/4 ts Ground Nutmeg

1 c Prepared Eggnog

1 tb Cornstarch

Walnuts for Garnish (Opt) 1. Preheat oven to 350øF.

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 cup sugar until finely ground; stir in margarine. 4. Press mixture 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 until foamy.

Gradually beat in 3/4 cup sugar until 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 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform

pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake

comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog,

cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let

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.