Best Pumpkin Eggnog Cheesecake Recipes

PUMPKIN EGGNOG CHEESECAKE

Steps:

• Preheat oven to 350°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 & 30 minutes 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.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

EGGNOG CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.