Enjoy these tasty and healthy holiday desserts
Pumpkin Cheesecake with Gingersnap-Walnut Crust
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 (Neufchâtel)
- 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
PREPARATION
- Preheat oven to 325°F.