This Pumpkin-Eggnog Cheesecake is the ultimate holiday indulgence, combining the cozy flavors of fall with the richness of traditional cheesecake. The dense, creamy filling is infused with pure pumpkin and warm spices like cinnamon, nutmeg, and cloves, creating a texture that is both smooth and comforting. A gingersnap crust adds a delightful crunch and spicy sweetness that complements the pumpkin perfectly. The real star, however, is the homemade eggnog glaze poured over the top, adding a layer of aromatic warmth. This dessert is perfect for Thanksgiving, Christmas, or any winter gathering where you want to impress guests with a sophisticated yet familiar taste. It’s rich, satisfying, and best served chilled.
Pumpkin-Eggnog Cheesecake
Description
This Pumpkin-Eggnog Cheesecake is the ultimate holiday indulgence, combining the cozy flavors of fall with the richness of traditional cheesecake. The dense, creamy filling is infused with pure pumpkin and warm spices like cinnamon, nutmeg, and cloves, creating a texture that is both smooth and comforting. A gingersnap crust adds a delightful crunch and spicy sweetness that complements the pumpkin perfectly. The real star, however, is the homemade eggnog glaze poured over the top, adding a layer of aromatic warmth. This dessert is perfect for Thanksgiving, Christmas, or any winter gathering where you want to impress guests with a sophisticated yet familiar taste. It's rich, satisfying, and best served chilled.Directions
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Preheat your oven to 350°F (175°C).
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Spray a 9-inch springform pan with nonstick cooking spray and set aside.
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In a food processor, pulse the gingersnaps and walnuts (if using) until finely ground.
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Add the melted margarine to the crust mixture and pulse until combined and crumbly.
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Press the crust mixture firmly onto the bottom and about 2 inches up the sides of the springform pan.
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In a clean bowl, beat the egg whites on high speed until foamy.
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Gradually add 3/4 cup sugar to the egg whites, beating until soft peaks form. Set aside.
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In a large bowl, beat the egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg on medium speed until smooth and well blended.
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Gently fold the beaten egg whites into the cream cheese mixture until just combined.
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Pour the filling into the prepared crust and smooth the top.
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Bake for 1 hour, or until a knife inserted 1 inch from the edge comes out clean.
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Turn off the oven and let the cheesecake cool in the pan on a wire rack.
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While the cheesecake cools, combine the eggnog, cornstarch, and remaining 1/8 teaspoon nutmeg in a small saucepan.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil.
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Reduce heat to low and simmer for 1 minute, or until the glaze thickens.
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Remove from heat and let the glaze stand for 10 minutes to cool slightly.
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Run a knife around the edge of the cheesecake and remove the side of the springform pan.
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Spread the warm eggnog glaze evenly over the top of the cheesecake.
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Garnish with additional walnuts if desired.
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Refrigerate for at least 4 hours, or until fully chilled and set, before slicing and serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1983.7kcal
- % Daily Value *
- Total Fat 178.9g276%
- Saturated Fat 92.8g464%
- Cholesterol 945.4mg316%
- Sodium 1564.6mg66%
- Total Carbohydrate 48.9g17%
- Dietary Fiber 4.7g19%
- Sugars 20.6g
- Protein 53.2g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
