Pumpkin Eggnog Cheesecake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Spray a 9x13 spring form pan with nonstick cooking spray.
3. 3
   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.
4. 4
   Set the crust aside until ready to fill.
5. 5
   In a small bowl with mixer at high speed beat egg whites until foamy.
6. 6
   Gradually beat in 3/4 cup of sugar until soft peaks form; set aside.
7. 7
   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.
8. 8
   Fold in the egg white mixture into the pumpkin mixture then