Monday, November 9, 2009

Eggnog Pumpkin Cheesecake

This just came up in my reading of so I decided to post it here :)

This recipe was originally designed for a halloween or thanksgiving deal long ago.

The optional spices add a slight kick which actually makes this slightly more popular than my Jalepeno cheesecake in most quarters. If you do not like a kick feel free to leave them out.

MMMMM----- Recipe via Meal-Master (tm)

Title: Eggnog Pumpkin Cheesecake
Yields: 12 pieces
Cooktime: 1 hour
Preparation Time: 1 hour
Categories: dessert, WAB

20 gingersnaps (I usually go overboard on the snaps)
1/2 c almonds, slivered, toasted
1/4 c sugar
1/4 ts spice 2, toasted

-------------------------------SPICE 1-------------------------------
1 ts cinnamon, ground
1/2 ts allspice, ground
3/4 ts ginger, ground
1/4 ts pepper, black, fine grind
1/8 ts cloves, ground (err on the light side for most peoples tastes)
1/2 ts nutmeg, ground

------------------------SPICE 2 (MY FAVORITE)------------------------
1 tb chai masala
1/4 ts cayenne, powder (optional)
1 ts cinnamon, ground (optional)

2 tb butter, melted
3/4 c sugar
4 eggs, large, separated
1 can pumpkin, solid pack (16 oz)
16 oz cream cheese, softened

------------------------------TOPPING 1------------------------------
1 c prepared eggnog (I make my own but any should work well)
1 tb cornstarch
1/8 ts nutmeg, ground
almonds for garnish

------------------------------TOPPING 2------------------------------
1 pk gelatin, eggnog flavored (see notes)
1/8 ts nutmeg, ground

Pre-heat oven to 350 degrees F. This works much better if you
actually preheat the oven promise. I usually turn the oven on before
I get out my ingredients and the cream cheese softens on the oven vent
almost perfectly while I get everything else going.

Spray 9" by 3" springform pan with nonstick cooking spray. I have
used shiny or non-stick springforms in place of the spray gunk, but
most people and the restaurant this was created for prefer the spray
solution to everything.


1) In food processor with knife blade attached (works in most blenders
too), blend gingersnaps, almonds, and sugar until finely ground, stir
in butter.

2) Press mixture onto bottom and about 2 1/2 inches up side of
springform pan, set aside. I often will put the crust in the
refrigerator for a few minutes to increase the chance that my crust
decoration will survive the filling of the crust. (see notes)


1) In small bowl, with mixer at high speed, beat egg whites until
foamy. Gradually beat in sugar until soft peaks form; set aside. I
prefer a whisk and elbow grease, but when in Rome...

2) In large bowl, with same beaters and with mixer at medium speed,
beat egg yolks, pumpkin, cream cheese, spice1 or spice2 (see notes)
until well blended.

3) Fold egg-white mixture into cream-cheese mixture; pour into
springform pan. Use the mixer here, elbow grease is ok but it can be
over harsh on some people.


(see notes)

1) Bake 1 hour or until knife inserted 1 inch from edge of cheesecake
comes out clean.

2) Cool cheesecake in pan on wire rack.


1) In small saucepan, mix eggnog, cornstarch, and nutmeg.

2) Over medium heat, heat to boiling.

3) Reduce heat to low; simmer until mixture thickens.

4) Let stand 10 minutes to cool slightly.

5) Remove side of springform pan from cheesecake; spread eggnog
mixture over cheesecake. Garnish with walnuts. (I will actually top
the cheesecake before removing the side... remember that crust overage
any that has not fallen so far is gently knocked down on top of the

Refrigerate cheesecake until well chilled. This cheesecake is really
much better tomorrow if that is possible.

Rating: 5/5 stars
Source: my head, internet, who knows

The spices:

I am a big huge large fan of using Indian Chai Masala (the spices that
make what we in America know as Chai Tea) instead of the components
mostly because the chai spice has a couple of extra components I think
go well here.

I also like to dry toast what ever spices I choose in a SMALL skillet
over medium to low heat. DO NOT BURN these spices or you will regret
it for a very very long time. No matter which you choose you will
want to do nothing but toast the spices when that is your task. The
oils come out and if you leave it two breaths or more past burnt it
can ruin your pan when it flames for a moment.

I am not afraid of adding a pinch or two of the toasted spices to the
crust or topping or both as well.

The crust:

My reason for liking the last little bits of crust knocked down on the
pie are largely historical. Two of the people who taught me to cook
did this on most cheesecakes thus so do I.

This decoration is also why I often get carried away with an extra 5
or so gingersnaps. If doing the decoration press the crust to 2 1/2
inches with full coverage, and 1/4 inch more very thinly. The idea is
that while baking this will shoot from the pan across the pie but it
only goes maybe 1/2 inch. What does not pop in the oven will be
knocked down on top of the topping later.

I tend to toast my own almonds, but as with many things in this recipe
the powers that be or stupid employees make that impractical. You may
choose which ever way you prefer of course.


I tend to bake until the knife comes out "almost" clean and then I
cool the cheesecake in a warm over that has been turned off maybe 1/2
hour before being used as a cooling box. Again the reasons for this
are largely historical and probably not for anyone but us crazy folks.


A Mexican friend of mine makes this recipe except he uses 1 package of
El Mexicano(tm) eggnog flavored gelatin made with 1/2 the milk called
for and substitutes cream for the milk. He then pours about 1/2 of
it over the pie with the side still on and is a little less gentle
than I am at knocking down the remaining crust. Once he has this done
he randomly inserts a butter knife around the edge of the pie so there
will be gelatin out side of the crust in a drizzled manner.

If you choose to do this PLEASE DO use the cooking spray as otherwise
you will tear your beautiful creation to bits when you pop the side.

He makes two at a time so the gelatin is used at the same time.

He also claims that a warm wet towel rubbed rather quickly over the
side before you pop the latch will almost always let it come out free
but I have not perfected that technique.

V2.3p (20091109)

posted to blog and possibly usenet.

V2.3 (20091109)

corrected a couple of typos I have missed for who knows how long

V2.2 (20051120)

H.G. uses eggnog gelatin = nummy too

V2.1 (19990315)

toast the spices like for stock = awesome!

V2.0 (just after leaving The Messerschmidt, before UG)

Just got the idea (and tried it) to use chai masala for the spices and
made it so.

V1.1 (unknown)

added my real way of doing things as notes and comments

V1.0 (~1989?)

Originally made for the Messerschmidt private club, Halloween/Thanksgiving deal.


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