Pumpkin Eggnog Cheesecake

EARLY IN DAY OR DAY AHEAD: Preheat oven to 350 degrees Fahrenheit. Spray a 9" by 3" springform pan with nonstick cooking spray.

In a food processor with knife blade attached, blend gingersnaps, walnuts and 1/4 cup sugar until finely ground. Stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan and set aside.

In a 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.

In a 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. Fold egg-white mixture into cream-cheese mixture and pour into springform pan.

Bake for 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In a small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low and simmer for 1 minute or until mixture thickens. Let stand for 10 minutes to cool slightly.

Remove side of springform pan from cheesecake, then spread eggnog mixture over cheesecake. Garnish with walnuts.

Refrigerate cheesecake for at least 4 hours or until well chilled.