Today’s holiday recipe feature is Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust. Canned pumpkin joins with a bit of non-fat cottage cheese and traditional seasonings to create a fantastic, healthier dessert (as opposed to a full-fat cheesecake). Once the cake is cooled, it’s topped with toasted walnuts. Make this food goodness for your family and friends and they won’t know they’re eating something healthy. They will just tell you, it’s delicious! Healthy and joyous eating!
Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust (Recipe courtesy EatingWell.com)
- 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)
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 tablespoon gluten-free vanilla extract
- One 16-ounce container nonfat cottage cheese
- One 15-ounce can unseasoned pumpkin puree
Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
For the rest of the recipe instructions, click here.
Nutritional Information: 312 calories; 17 g fat ( 5 g sat , 3 g mono ); 70 mg cholesterol; 32 g carbohydrates; 2 g fiber; 270 mg sodium