2 Tbs. - Melted Butter
4 - Large Eggs
1 - 16 oz. - Can Pumpkin Puree
2 - 8 oz. - Cream Cheese (soft)
Sugar
Cinnamon
Ginger
Nutmeg
1 C. - Pumpkin Eggnog
1 Tbs. - Cornstarch
Preheat oven to 350 degrees. Spray a 9x13 spring form pan with nonstick cooking spray. In a food processor with the knife blade attached blend the gingersnaps with 1/4 C. sugar until ground finely, stir in the melted butter and press into the bottom of the pan and about 2 inches up the side. Set the crust aside until ready to fill. In a small bowl with mixer at high speed beat egg whites until foamy. Gradually beat in ¾ cup of sugar until soft peaks form; set aside. In a large bowl with the same beaters and with mixer at medium speed beat egg yolks, pumpkin, cream cheese, 1/2 tbs. Cinnamon, 1/4 tsp. ginger and 1 tsp. nutmeg until well blended. Fold in the egg white mixture into the pumpkin mixture then pour into the crust. Bake for 1 hour or until a tooth pick inserted about 1 inch from the edge comes out clean. Cool cheesecake in pan on a wire rack for about 15 minutes. In a small saucepan mix eggnog, cornstarch and 1/8 tsp. nutmeg over medium heat to a boil then reduce heat to low and simmer for 1minute or until it thickens. Cool for about 10 minutes, then remove the side of the spring form pan and spread the eggnog mixture over the cheesecake. Refrigerate cheesecake at least 4 hours or until well chilled before cutting into sections.