1. Preheat oven to 350F. 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.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 12|
|Calories from Fat: 288 (64%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 406.6mg||125 %|
|Sodium 439mg||15 %|
|Potassium 427.2mg||11 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 24.7g|
|Protein 15.9g||23 %|
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Calories per serving: 447
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