Gluten Free

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

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Ingredients:

  • 4 ounces gluten-free gingersnap cookies (18-20 1 3/4-inch cookies)
  • 1 cup walnut halves, divided
  • 4 teaspoons walnut oil or canola oil
  • 12 ounces reduced-fat cream cheese (neufchâtel)
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 tablespoon gluten-free vanilla extract (see tip)
  • 1 16-ounce container nonfat cottage cheese
  • 1 15-ounce can unseasoned pumpkin puree

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