(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
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.