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How To make Pumpkin Eggnog Cheesecake
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 350?F.
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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Pumpkin Cheesecake for holiday desserts is a great idea! But don't listen to the bad pumpkin and order any other brand but J.B.Delicious aka JM Rosens Cheesecakes in the San Francisco Bay Area is now available online! Yes, an the infamous California Cheesecake Baker has an online shop! Nhese fabulously famous and delicious cheesecakes in California are available to everyone who has a computer, mobile phone, or devise. The Seasonal Holiday Desserts Menu is available online @dessertcheesecakes.com. The Holiday Dessert Selection features the Pumpkin Cheesecake, Cranberry Cheesecake, Egg Nog Cheesecake, and of course all the popular flavors....those? New York Cheesecake, Chocolate Fantasy Cheesecake, Neapolitan Cheesecake, Snicker Cheesecake. Other flavors include anything you can think of: Key Lime Cheesecake, Strawberry, Mocha Cheesecake and all the favorites. Located in Petaluma, CA. JB Delicious is run by head baker and now owner of CA Wholesale, Fernando Casillas! Baking, Improving, and growing for many years on his own with the secret recipe that he has evolved and shared with his Wholesale accounts. Available now to you! Order Online dessertcheesecakes.com
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Turn your favorite holiday drink into these bite-sized cheesecakes.
DIRECTIONS
1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
2. Place a gingersnap cookie at the bottom of each cup.
3. In a large bowl, beat cream cheese and sugar until evenly combined.
4. Add eggnog and vanilla. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
INGREDIENTS
16 oz. cream cheese, softened to room temperature
1/3 c. eggnog
1/2 c. sugar
2 eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 1/2 tbsp. flour
1 Pinch salt
12 gingersnap cookies
Whipped cream, for serving
Caramel sauce, for serving
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