Friday, November 28, 2008

This recipe will "WOW" them- trust me!

PUMPKIN-EGGNOG CHEESECAKE
(Makes 3 cheesecakes with a little extra)

*8 eggs separated
*1 1/2 cups sugar
*28 or 30 oz. can of solid-pack pumpkin (not pumpkin pie mix)
*4 eight oz. packs cream cheese, softened
*2 teaspoons cinnamon
*1 teaspoon ground ginger
*cloves, nutmeg, whatever I have I use......
*3 Cups Eggnog
*3 Tablespoons Corn Starch

Graham Cracker Pie Crusts

Preheat oven to 350 degrees

In small bowl, beat egg whites until foamy. Gradually beat in sugar til soft peaks form. Set
aside.

In large bowl, beat egg yolks, pumpkin, cream cheese, whatever spices you're using (mine is different every year), until well blended.

Fold egg white mixture into pumpkin mixture.

Bake in pie shells 1 hour, or until knife inserted 1 inch from edge comes out clean.

While pies are cooking, mix eggnog and cornstarch in saucepan, medium heat to boiling, simmer a couple minutes on low until it thickens.

Let it cool, then spread over cooled cheesecakes.

Garnish with pecan halves if you're got 'em. Refrigerate.

2 comments:

muchemail said...

Thanks, Nan! That sounds delicious and I will be sure to try it this holiday season! I'll have to send you my cheesecake recipe which calls for amaretto, but also very yummy with frangelico!

Jill said...

Holy crap. YUM.