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    The perfect combination of holiday flavors in one decadently delicious dessert! Yield: 16-18 servings Prep time: 45 minutes
Baking time: 75-85 minutes
Difficulty Level: Moderate
    Crust:
Cheesecake:
 Preheat oven to 350°F. In a small bowl combine cookie crumbs and butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and cool. In the bowl of a stand mixer combine cream cheese, 1/2 cup sugar, flour and vanilla until blended. Add eggs, one at a time, beating well after each addition. Remove 2 cups batter, place it in a small bowl and whisk in eggnog. Chill eggnog mixture. Add 1/4 cup sugar, pumpkin and spices to the remaining batter. Mix just until incorporated. Alternately layer pumpkin and eggnog batters over the gingersnap crust, beginning and ending with pumpkin. Gently swirl a knife through the layers once or twice to create a marbled effect. Bake for 60-75 minutes. Cheesecake is done when sides are firm and center jiggles slightly. Cool on a rack. Remove sides, gently cover with plastic and chill before serving. Cheesecake can be refrigerated up to 4 days. Bring to room temperature before serving.  Calories 463; Total Fat 32g; Cholesterol 330 mg; Sodium 367mg; Carbohydrates 28g; Fiber 1g; Sugars 15g; Protein 13g; Vitamin A 112% DV; Vitamin C 6% DV; Calcium 11% DV; Iron 18% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
