🫙 From the Spice Rack
Pumpkin-Eggnog Cheesecake
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 All...
maineasy
Ingredients8 items
Ingredients
- 20ea gingersnaps
- 1/2cup walnuts (opt)
- 2tbsp margarine, melted
- 4large eggs, separated
- 16ozcan solid packed pumpkin
- 16ozcream cheese, softened
- 1tsp ground cinnamon
- 1/2tsp ground allspice
Directions
- 1
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, Softene
- 2
Preheat oven to 350?F
- 3
Spray 9" x 3" springform pan with nonstick cooking spray
- 4
In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground
- 5
stir in margarine
- 6
Press mixture onto bottom and 2 1/2 inches up side of springform pan
- 7
set aside
- 8
In small bowl, with mixer at high speed, beat egg whites until foamy