Pumpkin Cheesecake With Gingersnap-Walnut Crust

Name: Pumpkin Cheesecake With Gingersnap-Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces 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 (Neufchatel); 1/2 cup granulated sugar; 1/2 cup packed dark brown sugar; 2 teaspoons pumpkin pie spice; 3 large eggs; 1 tablespoon vanilla extract; 1 16-ounce container nonfat cottage cheese; 1 15-ounce can unseasoned pumpkin puree

Servings: persons

4 ounces 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 (Neufchatel)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container nonfat cottage cheese
1 15-ounce can unseasoned pumpkin puree

1
1. Preheat oven to 325u00b0F. 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.
2
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.
3
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.
4
Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5
Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it's set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6
Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake.

1170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces 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 (Neufchatel), and more.

Yes, Pumpkin Cheesecake With Gingersnap-Walnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!