---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies
       Yield: 12 servings
      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 Allspice
     1/2 ts Ground Ginger
     1/8 ts Ground Cloves
     1/4 ts Ground Nutmeg
       1 c  Prepared Eggnog
       1 tb Cornstarch
            Walnuts for Garnish (Opt)
    1. Preheat oven to 350øF.
    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
    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
    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.